Festive Baby Chicken Roast

with Green Beans and Gravy

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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

Meanwhile, peel the carrots and parsnips. Slice the carrots and parsnips into chunky fries. Peel and finely slice the shallots. Finely chop the rosemary leaves. Boil the measured water and dissolve the chicken stock cube, Worcestershire sauce and 1/3 of cranberry sauce (reserve the rest!) in it.

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3 Roast potatoes and chicken

Place the whole chickens in an oiled baking tray. Add the cooked potatoes to the tray. Drizzle both the chicken and potatoes with a large drizzle of vegetable oil and sprinkle with a generous pinch of salt. Roast in the oven for 30 min or until the chicken is cooked and the potatoes are crispy and browned.

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4 Roast root vegetables

Add the parsnips and carrots to a second baking tray. Drizzle with oil and roast in the oven for 20 min. After 20 min, mix the honey, grainy mustard and a drizzle of vegetable oil with a pinch of salt . Pour over the carrots and parsnips, mix up and roast for 5 min further.

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5 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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6 Make gravy

Heat a pan over a medium heat with the butter, shallots and rosemary, cook for 3 min. Add the flour and stir for 1 min. Gradually whisk in the chicken stock. Cook for 2-3 min until thickened. Serve the whole chickens with the potatoes, vegetables, gravy and remaining cranberry sauce.

Tips for fussy eaters

Don't glaze your root vegetables!

Pro tip

For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!

Enjoy this stripped back version of a classic English roast dinner. We've stuck to the good bits only (yep, that's spuds, gravy and chicken)!

Cooking Time: 55 min

Cals 1430.3 · Prot 111.0 · Carbs 104.4 · Fat 66.8

Ingredients

Number of people

Chicken and gravy

Whole corn fed baby chicken 2.00 Pieces
Shallots 2.00 Pieces
Fresh rosemary 20.00 Grams
Water 200.00 ML
Chicken stock cube 1.00 Pieces
Worcestershire sauce 15.00 Grams
Cranberry sauce 50.00 Grams
Salted butter 50.00 Grams
All purpose flour 10.00 Grams

Sides

Potatoes 600.00 Grams
Salt 1.00 Tsp
Carrot 2.00 Pieces
Parsnip 2.00 Pieces
Vegetable oil 2.00 Tbsp
Honey 20.00 Grams
Grainy mustard 15.00 Grams
Green beans 250.00 Grams

Enjoy this stripped back version of a classic English roast dinner. We've stuck to the good bits only (yep, that's spuds, gravy and chicken)!

Cooking Time: 55 min

Cals 1430.3 · Prot 111.0 · Carbs 104.4 · Fat 66.8

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

Meanwhile, peel the carrots and parsnips. Slice the carrots and parsnips into chunky fries. Peel and finely slice the shallots. Finely chop the rosemary leaves. Boil the measured water and dissolve the chicken stock cube, Worcestershire sauce and 1/3 of cranberry sauce (reserve the rest!) in it.

photo

3 Roast potatoes and chicken

Place the whole chickens in an oiled baking tray. Add the cooked potatoes to the tray. Drizzle both the chicken and potatoes with a large drizzle of vegetable oil and sprinkle with a generous pinch of salt. Roast in the oven for 30 min or until the chicken is cooked and the potatoes are crispy and browned.

photo

4 Roast root vegetables

Add the parsnips and carrots to a second baking tray. Drizzle with oil and roast in the oven for 20 min. After 20 min, mix the honey, grainy mustard and a drizzle of vegetable oil with a pinch of salt . Pour over the carrots and parsnips, mix up and roast for 5 min further.

photo

5 Boil green beans

Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

6 Make gravy

Heat a pan over a medium heat with the butter, shallots and rosemary, cook for 3 min. Add the flour and stir for 1 min. Gradually whisk in the chicken stock. Cook for 2-3 min until thickened. Serve the whole chickens with the potatoes, vegetables, gravy and remaining cranberry sauce.

Tips for fussy eaters

Don't glaze your root vegetables!

Pro tip

For extra crispy potatoes, shake them around in a colander to fluff up the edges before roasting!

Ingredients

Number of people

Chicken and gravy

Whole corn fed baby chicken 2.00 Pieces
Shallots 2.00 Pieces
Fresh rosemary 20.00 Grams
Water 200.00 ML
Chicken stock cube 1.00 Pieces
Worcestershire sauce 15.00 Grams
Cranberry sauce 50.00 Grams
Salted butter 50.00 Grams
All purpose flour 10.00 Grams

Sides

Potatoes 600.00 Grams
Salt 1.00 Tsp
Carrot 2.00 Pieces
Parsnip 2.00 Pieces
Vegetable oil 2.00 Tbsp
Honey 20.00 Grams
Grainy mustard 15.00 Grams
Green beans 250.00 Grams
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