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Roast Chicken

Roast Chicken

with Mini Roast Potatoes, Honey Glazed Carrots, Pan-Fried Broccoli, and Gravy

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Roast chicken is a classic but this version is special. How so? It's all about the gravy! This recipe will teach you how to make a traditional sauce thickener that chefs call a 'roux' (they do like their fancy words for things don't they?). It's just flour and chicken fat but will take your gravy to a whole new level! You can't have a roast without roasties, so we've thrown in some of those too.

Tags:Calorie Smart
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)


2 unit(s)


½ unit(s)


½ bunch(es)


2 unit(s)

Chicken Fillet

1 tbsp


1 tbsp


(ContainsCereals containing Gluten)

1 unit(s)

Chicken Stock Pot

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2360 kJ
Energy (kcal)564 kcal
Fat14.0 g
of which saturates4.0 g
Carbohydrate70 g
of which sugars22.0 g
Protein44 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potato into 2cm pieces (no need to peel). Peel the carrot and remove the top and bottom, then cut in half lengthways and chop into batons. Separate the broccoli into florets. Pick the thyme leaves from their stalks (discard the stalks). Put the potato on a baking tray with a drizzle of oil and a pinch of salt. Give the tray a good shake. Roast on the top shelf of your oven, 30 mins.


Season the chicken with salt and black pepper. Heat a drizzle of oil in a frying pan on medium-high heat and lay in the chicken, skin-side down. Fry until the skin is golden, 4-5 mins. Move to an oiled baking tray, skinside up, and sprinkle over the thyme leaves (don't wash the pan). Pop on the middle shelf of your oven. Roast for 25-30 mins. TIP: The chicken is cooked when it is no longer pink in the middle.


Meanwhile, put two large saucepans of water on to boil. Once boiling, add a pinch of salt and the carrot to one pan. Cook until tender, 10-15 mins. When cooked, drain in a colander and return to the pan. Add the honey and a grind of black pepper. Stir well and pop the lid on to keep warm. Meanwhile, put the broccoli and a pinch of salt in the other pan of boiling water. Cook until tender, 5 mins, then drain in the colander.


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! Pop your kettle on to boil


Dissolve the chicken stock pot in a measuring jug of boiling water (amount specified in the ingredient list). Bit by bit, add this stock to 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.


Cut the chicken into 2cm thick slices, serve on plates with the mini roasties, veggies and a drizzle of gravy! Enjoy!