Easter Thyme Roasted Chicken and Gravy
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Easter Thyme Roasted Chicken and Gravy

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.

Family Friendly

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.

Preparation Time1 hour 30 minutes
Cooking time45 minutes


serving amount

1 unit(s)

Whole British Chicken

2 sachet(s)

Dried Thyme

700 grams


20 grams

Chicken Stock Paste

1 unit(s)


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


2 tbsp

Plain Flour for the Gravy

400 milliliter(s)

Water for the Gravy


Nutritional information

Energy (kJ)8178 kJ
Energy (kcal)1955 kcal
Fat119.5 g
of which saturates45.3 g
Carbohydrate90.1 g
of which sugars11.9 g
Protein141 g
Salt4.59 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Oven dish
Aluminum Foil
Medium Saucepan


Roast the Chicken

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.

Cook the Potatoes

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.

It's All Gravy

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.

Make the Creamed Leeks

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.

Bring on the Beans

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.

Carve and Serve

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.


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