Chicken Roast

with Stuffing and Gravy
Enjoy this stripped back version of a classic English roast dinner.
Cals 829 · Prot 54 · Carbs 90 · Fat 32
Family-Friendly
Try Hello Chef Now
45 min
photo
Enjoy this stripped back version of a classic English roast dinner.
Cals 829 · Prot 54 · Carbs 90 · Fat 32
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Roast Chicken and Veg
Chicken breast
400 Grams
Potatoes
600 Grams
Salt
1 Tsp
Carrot
2 Piece
Vegetable oil
2 Tbsp
Stuffing
Spring onion
40 Grams
Water
140 ML
Chicken stock cube
1 Piece
Salted butter
50 Grams
Garlic powder
5 Grams
Dried thyme
2 Grams
Panko bread crumbs
60 Grams
Black pepper
0.5 Tsp
Gravy & Sides
Salted butter
10 Grams
Plain flour
10 Grams
Water
250 ML
Worcestershire sauce
15 ML
Black pepper
0.5 Tsp
Green peas
200 Grams
Cranberry sauce
50 Grams

Tips for fussy eaters

Swap the gravy for ketchup!

Pro tip

To prep ahead, boil the potatoes and make the stuffing balls beforehand. Roast both in time for dinner.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep 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.
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2 Prep carrots and stuffing

Meanwhile, peel the carrots and slice them into chunky fries. Finely slice the spring onion. 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 buttergarlic powder, chopped spring oniondried thyme and panko bread crumbs. Stir. Set aside.
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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.
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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 (no pink meat!)
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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 measured water, Worcestershire sauce and the remaining chicken stock cube Cook for 2-3 min until thickened. Season generously with black pepper. Set aside. 
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6 Cook peas

Cook the peas in boiling water for 2-3 min, then drain. Slice the chicken breast and serve it alongside the potatoes, peas, gravy, stuffing, carrots and a dollop of cranberry sauce.

Tips for fussy eaters

Swap the gravy for ketchup!

Pro tip

To prep ahead, boil the potatoes and make the stuffing balls beforehand. Roast both in time for dinner.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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