Rosemary Roast Chicken and Redcurrant Jus
with Roast Potatoes, Green Beans and Flaked Almonds
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
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 sachet(s)
Dried Rosemary
2 unit(s)
British Chicken Breasts
150 grams
Green Beans
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
25 grams
Redcurrant Jelly
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Marinade
20 grams
Butter
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, mix together the garlic, rosemary, honey and oil for the marinade (see pantry for both amounts).
Season with salt and pepper, then add the chicken and mix together so it's nicely coated. Lay the chicken onto another large lined baking tray.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 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, trim the green beans.
Once the chicken has been in the oven for about 10 mins, boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.5 tsp salt and heat on high.
Bring it back to the boil, add the beans and cook until tender, 4-6 mins. Drain in a colander, then return to the saucepan.
Stir in the butter (see pantry for amount) until melted. Season with salt and pepper and cover to keep warm.
In another medium saucepan pour in the water for the jus (see pantry for amount) and heat on high.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
Once thickened, remove from the heat. Stir in the redcurrant jelly.
Once everything is ready, thinly slice the rosemary chicken and transfer to your plates.
Serve the roast potatoes and green beans alongside, then sprinkle the flaked almonds over the beans.
Pour over the redcurrant jus to finish.
Enjoy!
