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Roasted Chicken and Gravy

Roasted Chicken and Gravy

with Pear and Chorizo Red Cabbage, Stuffing and Roast Potatoes

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

Allergens:Cereals containing GlutenSulphitesMilk

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

700 grams


24 grams

Plain Flour

(ContainsCereals containing Gluten)

1 unit(s)

Red Onion

1 unit(s)

Red Cabbage

1 unit(s)

Garlic Clove

1 unit(s)


60 grams


1 sachet

Balsamic Vinegar


85 grams

Paxo Stuffing

(ContainsCereals containing Gluten)

30 grams



1 sachet

Chicken Stock Powder

Not included in your delivery

215 milliliter(s)


75 milliliter(s)

Water for Cabbage

400 grams

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4569 kJ
Energy (kcal)1092 kcal
Fat120.0 g
of which saturates20.0 g
Carbohydrate98 g
of which sugars17.0 g
Protein59 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
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.Pour a little oil into the bottom of another baking tray. Snip the string holding the chicken legs together, remove and discard. Pop the chicken on the tray and drizzle over a little oil.Season with salt and pepper. Roast on the middle shelf of your oven for 60/75 mins depending on size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear. IMPORTANT: Remember to wash your hands after handling raw meat.


Meanwhile, peel the potatoes and chop into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. 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 potatoes. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway. When they're ready, turn off the oven and place on the bottom shelf to keep warm until everything is ready.


Halve, peel and thinly slice the onion. Quarter the red cabbage, remove (and discard) the white core, thinly slice. Peel and grate the garlic (or use a garlic press). Coarsely grate the pear (discard the core). Heat a drizzle of oil in a large frying pan on medium high heat, once hot add the chorizo and onion. Stir and cook until the chorizo is crispy and the onion is really nice and soft, 4-6 mins. Add in the garlic, and cook for a minute, then stir in the balsamic vinegar and cook for 1 minute, then add the pear and red cabbage. Season with salt and pepper. Stir everything together, then pour in the water (see ingredient list for amount), bring to a simmer, cover with a lid or some foil, reduce the heat to medium low and cook until the cabbage is softened, 25-30 mins. Stir a couple of times to ensure it's not sticking to the pan.


Fill and boil your kettle. While the cabbage cooks, pop the stuffing mixture into a bowl with half the butter and pour in the boiling water (see ingredients for amount). Stir, then leave to stand for 5 mins. Lightly oil a baking tray and shape into 3 balls per person. TIP: You can use an ice cream scoop for this! Pop onto the baking tray and bake for 20-25 mins, turning halfway through.


Meanwhile, put a saucepan on medium-high heat and add the remaining 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. Gradually stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.


When the chicken is cooked, cover it loosely with foil and leave to rest for 15-20 mins. Once the red cabbage is tender, remove the lid and simmer until the liquid has evaporated, 4-5 mins. Cover with a lid and set aside. A couple of minutes before everything is ready, reheat your gravy. Add any chicken resting juices or water to the gravy to get it to your desired consistency and bring to the boil. Reheat your red cabbage if you need to. 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!