Chicken Roast

with Stuffing and Gravy
Enjoy this stripped back version of a classic English roast dinner.
1,773 Reviews
Cals 871 · Prot 60 · Carbs 90 · Fat 30
Family Friendly
Try Hello Chef Now
45 min
Chicken Roast with Stuffing and Gravy
Enjoy this stripped back version of a classic English roast dinner.
1,773 Reviews
Cals 871 · Prot 60 · Carbs 90 · Fat 30
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 4*5*9*15*
1 Piece
Salted butter 4*
50 Grams
Garlic powder
5 Grams
Dried thyme
2 Grams
Panko bread crumbs 10*11*12*
60 Grams
Black pepper
0.5 Tsp
Gravy & Sides
Salted butter 4*
10 Grams
Plain flour 10*11*
10 Grams
Water
250 ML
Worcestershire sauce 5*6*11*
15 ML
Black pepper
0.5 Tsp
Green peas
200 Grams
Cranberry sauce
50 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *12 Lupin, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3633 / 871
Fats (g) 30
of which saturated (g) 18.3
Carbohydrates (g) 90
of which sugars (g) 22.9
Fibers (g) 15.2
Proteins (g) 59.8
Salt (g) 4.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Boil potatoes

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.
Prep

2 Prep

Meanwhile, peel the carrots and slice them into chunky fries. Trim and 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 butter, the garlic powder, chopped spring onion, dried thyme and panko bread crumbs. Stir. Set aside.
Roast potatoes

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.
Roast chicken and stuffing

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!
Make gravy

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 0.5/1/1 chicken stock cube. Cook for 2-3 min until thickened. Season generously with black pepper. Set aside.
Cook peas

6 Cook peas

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