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Chicken Stock Powder(ContainsCelery)
Water for Gravy
Bring a large saucepan of water to the boil with 1/2 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. TIP: This will help your roasties to crisp up!
Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Season with salt. 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. Meanwhile, halve the cabbage lengthways, cut out and discard the tough core then finely slice widthways. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm off of the asparagus and discard. Slice or tear the serrano ham into 2cm wide strips. Wash your potato saucepan and fill with water again. Set aside for later.
Meanwhile, put a medium-sized saucepan on medium-high heat and add the oil (see ingredients for amount). 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. Return the pan to a medium-high heat and bring to the boil, stirring briskly to remove any lumps. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins, then remove from the heat.
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 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 every minute. Add the garlic and fry for 1 minute, then add the cabbage and stir-fry until softened, 4-5 mins. Remove from the heat.
About 6 or 7 mins before your chicken is fully rested, add the asparagus to the boiling water until tender, 3- 4 mins, remove from heat and drain in a colander. A couple of minutes before everything is ready, heat through your cabbage if needed. Add some of the tasty chicken resting juices to your gravy to suit the thickness you prefer, stir and heat through. 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!