Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3633 / 871
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel the potatoes and chop any large ones in half. Add them to a pot of boiling salted water and cook over a high heat for 10-15 min or until fork-tender. Once tender, drain and leave to steam dry for 5 min.
Tip!Prepping ahead? Boil the potatoes and make the stuffing balls beforehand. Roast both in time for dinner.
Meanwhile, peel the carrots and slice them into chunky fries. Trim and finely slice the springonion. Boil the water for the stuffing. In a large bowl, dissolve 0.5/1/1 chicken stock cube in the boiled water. Add the stuffing butter, the garlicpowder, chopped spring onion, dried thyme and panko bread crumbs. Stir. Set aside.
3 Roast potatoes
Add the cooked potatoes to an oiled baking tray. Drizzle the potatoes with a large glug of vegetable oil and sprinkle with a generous pinch of salt. Bake for 30 min or until the potatoes are crispy and browned.
4 Roast chicken and stuffing
Meanwhile, divide the stuffing mixture into 6/9/12 balls and place them onto one half of a second, oiled baking tray. Place the carrots on the other side of the tray and top with the chicken. Drizzle with oil, season with salt and pepper and roast for 20-25 min or until the chicken is cooked through.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
5 Make gravy
Meanwhile, heat a pan over a medium heat with the remaining butter. Add the flour and stir for 1 min. Gradually whisk in the measuredwater, Worcestershiresauce and the remaining 0.5/1/1 chickenstockcube. Cook for 2-3 min until thickened. Season generously with black pepper. Set aside.
6 Cook peas
Cook the peas in boiling water for 2-3 min, then drain. Slice the chickenbreast and serve alongside the potatoes, peas, gravy, stuffing, carrots and a dollop of cranberry sauce.