Chicken Roast

with Stuffing and Gravy

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

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.

photo

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.

photo

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. Roast in the oven for 30 min or until the potatoes are crispy and browned.

photo

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!)

photo

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. 

photo

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.

Enjoy this stripped back version of a classic English roast dinner.

Cooking Time: 45 min

Cals 899 · Prot 59 · Carbs 103 · Fat 32

Ingredients

Number of people

Roast Chicken and Veg

Chicken breast 400 Grams
Potatoes 600 Grams
Salt 1 Tsp
Carrot 2 Pieces
Vegetable oil 2 Tbsp

Stuffing

Spring onion 50 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
All purpose flour 10 Grams
Water 250 ML
Worcestershire sauce 15 Grams
Black pepper 0.5 Tsp
Green peas 200 Grams
Cranberry sauce 50 Grams

Enjoy this stripped back version of a classic English roast dinner.

Cooking Time: 45 min

Cals 899 · Prot 59 · Carbs 103 · Fat 32

Instructions

photo

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.

photo

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.

photo

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. Roast in the oven for 30 min or until the potatoes are crispy and browned.

photo

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!)

photo

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. 

photo

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.

Ingredients

Number of people

Roast Chicken and Veg

Chicken breast 400 Grams
Potatoes 600 Grams
Salt 1 Tsp
Carrot 2 Pieces
Vegetable oil 2 Tbsp

Stuffing

Spring onion 50 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
All purpose flour 10 Grams
Water 250 ML
Worcestershire sauce 15 Grams
Black pepper 0.5 Tsp
Green peas 200 Grams
Cranberry sauce 50 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...