Thyme Double Chicken and Gravy Midweek Roast
with Mini Roasties, Honeyed Carrots and Tenderstem®
A mini roast that's made for your midweek. Serve thyme roasted chicken with roast potatoes, broccoli and carrots on the side, then spoon over homemade gravy for that Sunday feeling any day of the week.
Ingredients
160 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
450 grams
Potatoes
3 unit(s)
Carrot
4 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Dried Thyme
20 grams
Chicken Stock Paste
Not included in your delivery
30 grams
Butter
2 tbsp
Plain Flour
400 milliliter(s)
Water for the Gravy
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add the potatoes and carrots to either side of a large baking tray. 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 middle shelf until tender, 30-40 mins, turning halfway through.
Meanwhile, halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact. Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer the chicken to another baking tray, skin-side up, then sprinkle over the dried thyme. Roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, melt the butter (see pantry for amount) in a medium saucepan on medium heat.
Once melted, 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.
Stir the water for the gravy (see pantry for amount) into the roux a little at a time, then stir in the chicken stock paste and 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.
While the gravy simmers, heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Once the chicken is cooked, remove from the oven, cover with foil and allow to rest until everything's ready.
When you're ready to serve, add any resting juices from the chicken to the gravy if you'd like, then bring to the boil until piping hot.
Drizzle the honey (see pantry for amount) over the roasted carrots and turn to coat.
Serve the roasted chicken breasts on your plates with the mini roasties and veg alongside. Finish with a generous serving of gravy.
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