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Thyme Roasted Chicken

with Leek and Potato Gratin and Buttery Carrots
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
222 kcal
Protein
: 
6.5g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Leek

150 milliliter(s)

Double Cream

2 unit(s)

Chicken Leg

8 grams

Rosemary

unit(s)

Chicken Drumstick

1 bunch(es)

Tarragon

1 sachet(s)

Wholegrain Mustard

1 sachet(s)

Chicken Stock Powder

1 carton(s)

Milk

1 unit(s)

Garlic Clove

15 grams

Unsalted Butter

250 grams

Chantenay Carrots

450 grams

Potatoes

1 pot(s)

Dried Thyme

Energy (kJ)930 kJ
Energy (kcal)222 kcal
Fat0.6 g
of which saturates0.2 g
Carbohydrate49.9 g
of which sugars5.9 g
Dietary Fibre7.8 g
Protein6.5 g
Potassium1227.8 mg
Calcium54.8 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pull the leaves form the rosemary stalks. Finely chop the leaves. Peel and grate the garlic (or use a garlic press). Mix the milk and cream together in a bowl or jug and stir in the garlic, leftover dried thyme and wholegrain mustard. Season with a pinch of salt and a good grind of black pepper. Keep to one side.

2

When the potatoes are cooked and drained, pop them on top of the leeks in the ovenproof dish. Pour the flavoured cream and milk all over and bake on the top shelf of your oven until golden on top, 15-20 mins. Give the potato pan a quick wash, we will use it for the carrots.

3

Pull the tarragon leaves from the stalks an roughly chop. Discard the stalks. Remove the tops from the chantenay carrots (no need to peel) and pop into a saucepan. Pour in enough water to cover the carrots and add the chicken stock pot. Boil on high heat until tender, 15-17 mins. Drain when cooked but reserve three tablespoons of the stock. Return to the pan with the stock and stir in the butter and the tarragon.

4

Pop a chicken leg on each plate and spoon a generous amount of leek and potato gratin alongside. Share the carrot out and drizzle on the buttery sauce. Bon appetit!

5

Utensil

6

Small Saucepan

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