Festive Baby Chicken Roast

Name: Festive Baby Chicken Roast with Green Beans and Gravy
Total time: 55 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Whole corn fed baby chicken; 2 Pieces of Shallots; 20 Grams of Fresh rosemary; 200 ML of Water; 1 Pieces of Chicken stock cube; 15 Grams of Worcestershire sauce; 50 Grams of Cranberry sauce; 50 Grams of Butter; 10 Grams of Plain flour; 600 Grams of Potatoes; 1 Tsp of Salt; 2 Pieces of Carrot; 2 Pieces of Parsnip; 2 Tbsp of Vegetable oil; 20 Grams of Honey; 15 Grams of Wholegrain mustard; 250 Grams of Green beans

with Green Beans and Gravy

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)!

Cals 505 · Prot 12 · Carbs 66 · Fat 23

Gourmet

Family Friendly

55 min

Festive Baby Chicken Roast with Green Beans and Gravy

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)!

Cals 505 · Prot 12 · Carbs 66 · Fat 23

Gourmet

Family Friendly

Ingredients

Chicken and gravy

Whole corn fed baby chicken

2 Pieces

Shallots

2 Pieces

Fresh rosemary

20 Grams

Water

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

Worcestershire sauce 6*11*

15 Grams

Cranberry sauce

50 Grams

Butter 4*

50 Grams

Plain flour 10*11*

10 Grams

Sides

Potatoes

600 Grams

Salt

1 Tsp

Carrot

2 Pieces

Parsnip

2 Pieces

Vegetable oil

2 Tbsp

Honey

20 Grams

Wholegrain mustard 13*

15 Grams

Green beans

250 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *11 Gluten, *10 Wheat, *13 Mustard

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)	2106 / 505
Fats (g)	23.2
of which saturated (g)	14.2
Carbohydrates (g)	66
of which sugars (g)	19
Fibers (g)	12.9
Proteins (g)	11.7
Salt (g)	3.4

*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 Prep potatoes

Preheat the oven to 200°C/180°C fan. Peel the potatoes and chop them into halves or quarters. 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.

2 Prep

Meanwhile, peel the carrots and parsnips and slice them 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.

3 Roast

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 30-35 min or until the chicken is cooked and the potatoes are crispy and browned.

4 Roast vegetables

Meanwhile, 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, toss and roast for 5 min further.

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.

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.

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