Roast Chicken with Mini Roasties,
Veggies and Gravy
Roast chicken may be such a frequent meal in your home that you can cook it with your eyes closed. What's special about this dish you may ask? It's all about the gravy! In the lead up to the festive season now is a great time to perfect your Christmas lunch accompaniments, like this delicious gravy, to avoid a Christ'mess' disaster!
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
Potato
2
Carrot
1
Broccoli
¼
Thyme
2
Chicken Breasts
1
Honey
8
Plain Flour
(Contains Cereals containing gluten)
1
Chicken Stock Pot
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Chop the potato into 2cm pieces (no need to peel). Peel the carrot, remove the top and bottom and cut in half lengthways, then chop into batons about the size of your little finger. Separate the broccoli into florets. Pull the thyme leaves off their stalks.
Pop your potato on a baking tray, drizzle over enough oil to coat, then sprinkle over a pinch of salt and a good grind of black pepper. Give the tray a good shake and put on the top shelf of your oven to roast for 30 mins.
Meanwhile, season each chicken breast with a pinch of salt and a good grind of black pepper on both side. Add a drizzle of oil to a frying pan on medium-high heat and lay in your chicken skin-side down. Cook for 4-5 mins or until the skin is crispy. Tip: Don’t touch the chicken during this time or you won’t get crispy skin!
Once the skin is crispy, remove your chicken to a lightly oiled baking dish skinside up and sprinkle over your thyme leaves (leave the juices and oil in the frying pan, you'll need this for the gravy later!). Put your chicken on the middle shelf of your oven for 25-30 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Whilst your chicken and potato cook, put a pot of water on to boil (the water needs to be about 4cm deep). Once boiling add a pinch of salt and your carrot. Put the lid on and leave to cook for 10-15 mins. Once your carrot is cooked, drain and return to the pot. Add the honey, a really good grind of black pepper and stir well. Put the lid back on the pot to keep your carrot warm. Meanwhile, pop another pot of water on to boil (with plenty of water). Pop the broccoli in the pot of boiling water with a good pinch of salt and boil for 5 mins or until tender.
Meanwhile, make the gravy. Put your frying pan back on medium heat and add the flour. Stir your flour into the chicken juices (if your pan is a bit dry just add a splash of oil) and cook for 2 mins, stirring a couple of times until the mixture is properly combined and has cooked slightly. Tip: Combining fat and flour makes a ‘roux’ which is used to thicken sauces!
Add the chicken stock pot to your pan along with the water (amount specified in the ingredient list). Bring to a simmer whilst stirring (or whisking if you have a whisk!). Make sure your chicken stock pot has dissolved and then simmer for 3-5 mins to thicken your gravy.
Cut your chicken into 2cm wide slices, serve on plates with your roast potato, veggies and a drizzle of gravy! Enjoy!
