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Roast Chicken Breast

Roast Chicken Breast

with Mini Roasties, Veggies and Gravy

Family Friendly
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Roast chicken may be such a frequent meal in your home that you can cook it with your eyes closed. What's special about this dish you may ask? It's all about the gravy! In this recipe you'll learn how to make a great gravy by making a roux (a traditional sauce thickener) with flour and leftover chicken fat.

Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


3 unit(s)


1 pack(s)

Broccoli Florets

1 pot(s)

Dried Thyme

2 unit(s)

Chicken Breasts

1 sachet


8 grams


(ContainsCereals containing Gluten)

1 sachet

Chicken Stock Powder

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2351 kJ
Energy (kcal)562 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars20.0 g
Protein44 g
Salt1.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Dish
Cutting board
Baking Tray
Frying Pan
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons. Arrange the potatoes and carrots on a large baking tray, (or 2 trays) keeping them separate and in a single layer. Drizzle with oil and season with salt and pepper then roast on the top shelf of your oven, 30-35 mins, turning halfway.


Meanwhile, season the chicken with salt and pepper. Heat a drizzle of oil in a frying pan on medium-high heat, lay in the chicken, skin-side down. Fry until the skin is golden, 4-5 mins. Move to an oiled baking tray, skin-side up, and sprinkle over the dried thyme (don't wash the pan). Pop the tray on the middle shelf of your oven. Roast for 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Meanwhile, fill and boil your kettle. Put the chicken frying pan back on medium heat and add the flour. Stir the flour into the chicken juices (if the pan is a bit dry just add a little oil). Cook until beginning to turn golden, 2 mins. Stir occasionally to combine well. This is the roux that will thicken your gravy! TIP: Don't panic if it looks lumpy - it will be fine!


Dissolve the chicken stock powder in a jug with the boiling water (see ingredients for amount). Gradually stir this stock into the roux, stirring well to make sure there are no lumps. Bring to a simmer and keep stirring (or whisking if you have a whisk!). Cook until thickened to your liking, 3-5 mins, then remove from the heat.


Bring a large saucepan of water to the boil with a pinch of salt for the broccoli. Once boiling, add the broccoli florets. Cook until tender, 5 mins, then drain in a colander.


When ready to serve, reheat the gravy over a low heat, adding a splash of water if it is too thick. Drizzle the honey over the roasted carrots and turn to coat. Cut the chicken into 2cm thick slices, serve on plates with the mini roasties, veggies and a drizzle of gravy! Enjoy!