Thyme Roasted Chicken and Gravy

Thyme Roasted Chicken and Gravy

with Roast Potatoes, Creamed Greens and Mashed Swede

Spring Special
Read more

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


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time90 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Whole Chicken

1 pot(s)

Dried Thyme

900 grams


24 grams

Plain Flour


1 unit(s)


1 unit(s)

Garlic Clove

1 pot(s)



30 grams



1 pack(s)

Cavolo Nero

1 bag(s)

Baby Spinach

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

150 grams

Creme Fraiche


1 sachet

Chicken Stock Powder


Not included in your delivery

400 milliliter(s)

Water for Gravy

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)9067 kJ
Energy (kcal)2167 kcal
Fat139.0 g
of which saturates47.0 g
Carbohydrate103 g
of which sugars12.0 g
Protein142 g
Salt3.39 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
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. Put a small drizzle of oil in the bottom of another roasting tin. Snip the string holding the chicken legs together, remove and discard. Pop the chicken in the tin and drizzle with oil. Sprinkle over half the dried thyme, 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. Once the chicken is cooked, rest it wrapped in foil for 15-20 mins.


Meanwhile, peel the potatoes, chop into 4cm chunks. Add them to the boiling water and cook until the edges have softened when you poke them with a knife, 7-8 mins. Once the potatoes are ready, drain in a colander, pop back into the pan, sprinkle on the remaining thyme and half the flour. Give your pan a shake to fluff up the potato. When the chicken has 45 mins left to cook, take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer. Sprinkle over a pinch of salt and gently toss the potatoes in the oil. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through cooking.


Wash your saucepan and fill with water again. Bring to the boil on high heat. Peel the swede and chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts. Once the water is boiling, add the swede and simmer until tender, 25-30 mins. TIP: The swede is cooked when you can easily slip a knife through it. Once cooked, drain in a colander, pop back in the pan and cover with a lid. Set aside.


Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the cavolo nero and fry until softened, 4-5 mins. Then add the garlic, a handful of spinach and a splash of water. Stir until wilted, keep adding handfuls of spinach until it's all wilted. Add a pinch of salt and pepper and cook until the water has evaporated, then stir in the hard Italian cheese and half the creme fraiche. Gently bring to the boil, then remove from the heat and leave to the side (we will reheat later).


Meanwhile, pop a saucepan on medium heat and add half the butter, allow to melt, stir in the remaining flour. You've made a roux! Cook until the roux is a medium brown colour and gradually stir in the water (see ingredients for amount), chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Once the swede is cooked, drain and put it back in the pan, add the remaining butter and creme fraiche, season with salt and pepper. Mash vigorously until it resembles a rough mash. Cover with a lid and leave to the side.


Once everything is ready, reheat the greens, swede and gravy if you need to. Carve the chicken. Share the veggies and spuds between your plates. Arrange the chicken alongside. Sprinkle the hazelnuts over the creamed greens. Add any chicken resting juice or water to the gravy to get it to your desired consistency. Pour the gravy over the chicken and dig in! TIP: Be careful when adding the chicken juices to the gravy, the more you add the thinner the gravy will be.