Roast Chicken Breast and Gravy
with Mini Roasties, Chantenay Carrots and Broccoli
This Roast Chicken Breast and Gravy is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 war 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.
Ingredients
1
Echalion Shallot
450
Potatoes
150
Chantenay Carrots
2
Skin-On British Chicken Breasts
1
Dried Rosemary
15
Chicken Stock Paste
200
Broccoli Florets
Not included in your delivery
200
Water for the Stock
1
Plain Flour
1
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the shallot into small pieces. Halve any large broccoli florets.
Chop the potatoes into 2cm chunks (no need to peel). Add them to one side of a large baking tray and put the carrots on the other side. TIP: Use two baking trays if necessary.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, keeping the veg separate.
When the oven is hot, roast on the top shelf until tender, 25-35 mins, turning halfway.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.
Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to a baking tray, skin-side up, then sprinkle over the dried rosemary.
Roast on the middle shelf of your oven until cooked through, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, fill and boil your kettle. Put the (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 4-5 mins.
Stir in the flour (see pantry for amount) and continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.
Pour the boiled water (see pantry for amount) into a measuring jug and stir in the chicken stock paste. Gradually pour the stock into the roux, stirring out any lumps that form.
Bring to a simmer and keep stirring (or whisking if you have a whisk). Cook until thickened to your liking, 3-5 mins, then remove from the heat.
Taste and season with salt and pepper if needed.
Meanwhile, bring a large saucepan of water to the boil with 1/4 tsp salt.
When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
When ready to serve, reheat the gravy over a low heat, adding a splash of water if it's a little thick.
Drizzle the honey (see pantry for amount) over the roasted carrots and turn to coat.
Serve the roast chicken breast on your plates with the mini roasties and veg alongside. Finish with a generous serving of gravy.
Enjoy!
