Easter Thyme Roasted Chicken and Gravy
with Roast Potatoes, Cheesy Creamed Leeks and Green Beans
What's a Sunday without a traditional roast? Whether you're celebrating Easter or just the best of spring, simply follow our step-by-step instructions for this Easter Thyme Roasted Chicken and Gravy and you'll have a feast worth gathering the family for.
The quantities provided above are averages only.
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
1 unit(s)
Whole British Chicken
2 sachet(s)
Dried Thyme
700 grams
Potatoes
20 grams
Chicken Stock Paste
1 unit(s)
Leek
60 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
150 grams
Green Beans
Not included in your delivery
1 tbsp
Plain Flour for the Potatoes
30 grams
Butter
2 tbsp
Plain Flour for the Gravy
400 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and drizzle with oil.
Sprinkle over the dried thyme, season with salt and pepper, then roast on the middle shelf of your oven for 60 / 75 mins depending on size. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.
Meanwhile, pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks.
When boiling, add the potatoes to the water and cook for 7-8 mins or until the edges are soft.
Once ready, drain in a colander and sprinkle over the flour for the potatoes (see pantry for amount). Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, pop a small saucepan on medium-high heat and add the butter (see pantry for amount).
Melt the butter gently, then stir in the flour for the gravy (see pantry for amount). 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 for the gravy (see pantry for amount), 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, 15-20 mins. Set aside until serving.
While the gravy simmers, trim and discard the root and the dark green leafy part from the leek. Slice into 1cm thick rounds 1cm. Grate the cheese.
Wash out the potato pan and return to medium heat with a drizzle of oil. Once hot, add the leeks and season with salt and pepper. Add a splash of water and cook, stirring, until softened, 5-6 mins.
Stir in the creme fraiche and half the cheese. Season again, then transfer to a small ovenproof dish and sprinkle over the remaining cheese. Bake until golden and bubbling, 20 mins.
Once the chicken is cooked, rest it wrapped in foil for 10 mins.
While it rests, trim the green beans. Boil a half-full kettle.
Wash out the leek pan and pop on high heat with 1/2 tsp salt and the boiled water from your kettle. Add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander, then return to the saucepan. Drizzle with oil and season with salt and pepper. Cover to keep warm.
When everything's ready, reheat the gravy and pour into a serving jug.
Carve the chicken and share between your plates.
Serve the roast potatoes, creamed leeks and green beans alongside. Pour over the gravy to finish.
Enjoy!
