Chicken Roast
with Stuffing and Gravy
Enjoy this stripped back version of a classic English roast dinner.
Cals 859 · Prot 60 · Carbs 88 · Fat 30
Family Friendly
50 min
Enjoy this stripped back version of a classic English roast dinner.
Cals 859 · Prot 60 · Carbs 88 · Fat 30
Family Friendly
Ingredients
Roast
Chicken breast
400 Grams
Potatoes
600 Grams
Carrot
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Stuffing
Water
100 ML
Spring onion
40 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Butter
4*
50 Grams
Dried thyme
2 Grams
Panko bread crumbs
10*11*12*
60 Grams
Garlic powder
5 Grams
Gravy & Sides
Butter
4*
10 Grams
Plain flour
10*11*
10 Grams
Water
200 ML
Worcestershire sauce
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) | 3583 / 859 |
| Fats (g) | 30.1 |
| of which saturated (g) | 18.4 |
| Carbohydrates (g) | 88 |
| of which sugars (g) | 20.3 |
| Fibers (g) | 15 |
| Proteins (g) | 59.8 |
| Salt (g) | 4.4 |
*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
1 Boil potatoes
- Preheat the oven to 200°C/180°C fan.
- Bring a pot of salted water to a boil.
- Peel the potatoes and chop any large ones in half.
- Add them to a pot of boiling salted water.
- Cook over a high heat for 15 min.
- Drain.
- Reserve the pot.
Tip! Prepping ahead? Boil the potatoes and make the stuffing balls beforehand. Roast both in time for dinner.
2 Prep stuffing
- Meanwhile, boil the measured water for the stuffing.
- Peel the carrots and slice them into chunky fries.
- Trim and finely slice the spring onion.
- In a large bowl, dissolve the 0.5 chicken stock cube with the boiled water.
- Add the 50/50/100g butter to the stock.
- Once melted, add the spring onion, dried thyme, bread crumbs and garlic powder.
- Stir until the mixture comes together.
- Set the stuffing aside.
Tip! The stuffing mixture should hold its form when pressed together.
3 Roast potatoes
- Add the cooked potatoes to a lined baking tray.
- Drizzle the potatoes with oil and a generous pinch of salt.
- Bake for 30 min or until the potatoes are crispy and browned.
4 Roast
- Meanwhile, divide the stuffing mixture into 6 balls.
- Place them onto one half of a second, lined baking tray and flatten them slightly.
- Place the carrots on the other side of the tray with a drizzle of oil. Season with salt and pepper.
- Roast for 20 min.
- Add the chicken onto the tray.
- Bake for 8-10 min further 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.
- Stir for 1 min until a paste forms.
- Gradually whisk in the measured water, Worcestershire sauce and the remaining 0.5 chicken stock cube.
- Cook for 2-3 min until thickened.
- Season generously with black pepper.
- Set the gravy aside.
6 Serve
- Once the chicken has 5 min left, return the reserved pot with salted water.
- Bring to a boil.
- Once boiling, cook the peas for 2-3 min.
- Drain.
- Slice the chicken breast.
- Serve the Chicken Roast with Stuffing and Gravy alongside the vegetables.
- Add a dollop of cranberry sauce.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?