This Herby Roast Chicken, Roast Potatoes and Gravy is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Italian Style Herbs
Plain Flour(ContainsCereals containing gluten)
Chicken Stock Paste
Sliced Spring Greens
Oil for the Roux
Water for Gravy
Preheat your oven to 220°C/200°C fan/gas mark 7. Pour enough oil into a deep baking tray to cover the bottom and pop in the oven. Bring a large saucepan of water to the boil with 1/2 tsp salt. Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to another baking tray and drizzle with oil. Sprinkle over the Italian style herbs and season with saltand pepper. When the oven is hot, roast on the middle shelf for 60 /75 mins depending on size. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when the juices from the thigh run clear and there is no pink meat.
Meanwhile, peel and chop the potatoes into 4cm chunks, then add to the pan of boiling water and cook for 7-8 mins or until the edges are soft. When ready, drain in a colander and sprinkle on half the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot deep baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
While everything cooks, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Slice or tear the Serrano ham into 2cm wide strips. Wipe out your (now empty) potato pan and fill with water. Set aside for now.
Put another medium saucepan on medium-high heat and add the oil for the roux (see ingredients for amount). When hot, stir in the remaining flour until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water for the gravy (see ingredients for amount) and chicken stock paste. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins. Remove from the heat.
Once the chicken is cooked, remove from the oven, cover loosely with foil and leave to rest for 10-15 mins. Meanwhile, put your large saucepan of water on to boil with 1/2 tsp salt. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the Serrano ham and fry until lightly crispy, 2-3 mins. Stir frequently, then add the garlic and stir-fry for 1 min. Add the spring greens, then pop a lid on or cover with foil. Cook until softened, 4-5 mins. TIP: Add a splash of water if needed. Remove from the heat.
About 5 mins before your chicken is fully rested, add the broccoli to the boiling water and cook until just tender, 3-5 mins. Drain in a colander. Add any resting juices to the gravy if you'd like, then bring to the boil until piping hot. Reheat your spring greens if needed. Once everything is ready, carve the chicken and share between your plates. Serve the broccoli, spring greens and roast potatoes alongside. Pour the gravy into a jug for serving. Enjoy!