Roast Chicken Thighs with Vegetables
and Thyme Gravy
If you're a fan of chicken thighs, this one's for you!
Cals 617 · Prot 65 · Carbs 49 · Fat 18
Low Carb
45 min
If you're a fan of chicken thighs, this one's for you!
Cals 617 · Prot 65 · Carbs 49 · Fat 18
Low Carb
Ingredients
Chicken
Skin-on, bone-in chicken thighs
600 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Roast vegetables
Large zucchini
1 Piece
Red onion
2 Piece
Carrot
2 Piece
Garlic onion powder
4 Grams
Salt
0.5 Tsp
Olive oil
1 Tbsp
Black pepper
0.5 Tsp
Smoked sea salt
2 Grams
Gravy
Butter
4*
10 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Corn starch
10 Grams
Water
200 ML
Worcestershire sauce
6*11*
15 ML
Onion marmalade
28 Grams
Fresh thyme
10 Grams
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *11 Gluten
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) | 2577 / 617 |
| Fats (g) | 18 |
| of which saturated (g) | 6.8 |
| Carbohydrates (g) | 49 |
| of which sugars (g) | 27.8 |
| Fibers (g) | 9.7 |
| Proteins (g) | 64.6 |
| Salt (g) | 3.7 |
*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 Fry
- Preheat the oven to 200°C/180°C fan.
- Pat the chicken skin dry with a paper towel.
- Season generously with salt.
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken thighs skin side down.
- Fry for 4-6 min or until the skin is nicely browned (they don't need to be cooked through at this point).
- Once browned, remove from the pan and set aside on a plate. Reserve the pan.
Tip! Drying the chicken skin helps the skin to crisp up and brown evenly.
2 Prep vegetables
- Meanwhile, chop the zucchini into batons.
- Peel and chop the onions into quarters.
- Separate the onion quarters into petals.
- Peel and chop the carrots into batons.
Tip! Chopping the vegetables into equal sizes will ensure an even cook time.
3 Bake
- Add the zucchini, carrots, onion, garlic onion powder, salt, black pepper and olive oil to a large baking tray.
- Toss the vegetables until they are fully coated.
- Place the chicken on top of the vegetables, skin-side up.
- Bake for 25 min or until the chicken is cooked through.
Tip! Don't want to get your hands dirty? Mix everything in a large bowl before placing into a large baking tray.
4 Make roux
- Meanwhile, return the chicken pan to a medium heat with the butter.
- Once melted, crumble and add the 0.5 stock cube and corn starch.
- Stir for 1 min.
Tip! A roux is a paste made from flour and fat cooked together and used to thicken sauces. It's typically made from equal parts of flour and fat.
5 Make gravy
- Gradually whisk in the measured water, Worcestershire sauce and onion marmalade.
- Add the whole thyme sprigs and bring to a boil.
- Simmer over a low heat for 3-5 min or until the gravy begins to thicken.
- Season with black pepper and discard the thyme.
- Remove from the heat, cover and keep warm.
Tip! Keeping the thyme sprigs whole saves on prep time and makes it easier to fish out later!
6 Serve
- Serve the Roast Chicken Thighs with Vegetables and Thyme [b]Gravy[b/].
- Top the lot with the smoked sea salt.
- Pour the thyme gravy over everything and enjoy.
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