HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Roast Chicken, Roast Potatoes And Gravy
Herby Roast Chicken, Roast Potatoes and Gravy

Herby Roast Chicken, Roast Potatoes and Gravy

with Serrano Ham & Garlic Spring Greens and Tenderstem®

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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!

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 Time90 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Whole Chicken

1 sachet

Italian Style Herbs

700 grams


24 grams

Plain Flour

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

150 grams

Tenderstem® Broccoli

2 slice

Serrano Ham

20 grams

Chicken Stock Paste

150 grams

Sliced Spring Greens

Not included in your delivery

1 tbsp

Oil for the Roux

400 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat36.0 g
of which saturates9.0 g
Carbohydrate78 g
of which sugars7.0 g
Protein59 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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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!