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Oregano Roasted Chicken and Gravy

Oregano Roasted Chicken and Gravy

with Thyme Roast Potatoes, Serrano and Roasted Butternut Greens

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We love a good Oregano Roasted Chicken and Gravy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenMilk

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 tbsp


900 grams


24 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Dried Thyme

1 unit(s)

Garlic Clove

2 unit(s)

Serrano Ham

1 pack(s)

Diced Butternut Squash

30 grams



1 sachet

Chicken Stock Powder

1 pack(s)

Sliced Spring Greens

1 pack(s)

Tenderstem Broccoli ®

Not included in your delivery

400 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4381 kJ
Energy (kcal)1047 kcal
Fat44.0 g
of which saturates17.0 g
Carbohydrate106 g
of which sugars12.0 g
Protein62 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 0.5 tsp of salt. Preheat your oven to 200°C. Pour a large glug of oil into a roasting tray. Pop it onto the top shelf of your oven to warm up. Put a small drizzle of oil in the bottom of a baking tray. Snip the string holding the chicken legs together, remove and discard, pop the chicken on the tray, drizzle over a little oil. IMPORTANT: Wash your hands after handling raw chicken. Sprinkle over the oregano and season with salt and pepper. Roast on the middle shelf of your oven for 60/75 mins depending on size. Baste halfway through cooking, spooning the tasty roasting juices over the chicken. IMPORTANT: The chicken is cooked when the juices from the thigh run clear.


Meanwhile, peel the potatoes and chop into 4cm chunks. Add them to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins - this is called par-boiling. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour . Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Season with salt and the dried thyme. Gently turn the potatoes so they're coated in oil. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway through. When your roasties are ready, turn off the oven and place on the bottom shelf to keep warm.


Wash your potato saucepan and fill with water again. Set aside for later. Meanwhile, peel and grate the garlic (or use a garlic press). Slice or tear the serrano ham into 2cm wide strips. Put the butternut squash on a baking tray. Drizzle with oil and season with salt and pepper. Pop on the bottom shelf of your oven to roast until soft and golden, 25-30 mins. Turn halfway through cooking.


Meanwhile, put a medium-sized saucepan on medium-high heat and add half the butter. Melt the butter gently, then stir in the remaining flour. Continue to stir until combined, you've made a roux! Cook, stirring until the roux is a medium brown colour, 3-4 mins. Remove from the heat then gradually add the water (see ingredients list for amount) and chicken stock powder stirring continuously until incorporated. Bring to the boil on medium heat, stirring briskly to remove any lumps. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.


Once the chicken is cooked, cover it loosely with foil and leave to rest for 10-15 mins. Meanwhile, bring your large saucepan of water to the boil on medium-high heat. Heat the remaining butter in a frying pan on medium-high heat. Once melted, add the serrano ham and fry until lightly crispy, 2-3 mins. Stir every minute. Add the garlic and fry for 1 minute, then add the spring greens and stir-fry until softened, 4-5 mins. Remove from the heat. Once ready, add the roasted squash to the pan and stir through.


About 6 or 7 mins before your chicken is fully rested, add the tenderstem broccoli to the boiling water until tender, 4- 6 mins, remove from heat and drain in a colander. A couple of minutes before everything is ready, heat through your greens and squash if needed. Add the chicken resting juices/water your gravy to loosen it up if necessary, heat it through as well if needed. Once everything is ready, carve the chicken. Share the veggies and spuds between your plates. Arrange the chicken alongside. Pour over the gravy and dig in!