roast-chicken-with-mini-roasties-ebb52dd0.pdf

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Roast Chicken with Mini Roasties, Veggies and Gravy
Roast chicken may be such a frequent meal in your home that
you can cook it with your eyes closed. What's special about this
dish you may ask? It's all about the gravy! In the lead up to the
festive season now is a great time to perfect your Christmas lunch
accompaniments, like this delicious gravy, to avoid a Christ'mess'
disaster!
45 mins
mealkit
2.5 of your
5 a day
Potato (1 pack)
Carrot (2)
Broccoli (1)
Thyme (¼ bunch)
Chicken Breast (2)
Honey
(1 tbsp)
Flour
(1 tbsp)
Chicken Stock Pot
(1)
Water (300ml)
2 PEOPLE INGREDIENTS
•Potato,
chopped
•Carrot,
chopped
•Broccoli,
florets
•Thyme
•Chicken
Breast
Allergens:
Gluten.
1 pack
2
1
¼ bunch
2
•
Honey
•
Flour
•
Chicken Stock Pot
•
Water
1 tbsp
1 tbsp
1
300ml
Our fruit and veggies may need a little
wash before cooking!
Did you know...
The consumption of broccoli worldwide
has increased 900% in the last 20 years!
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
522 kcal / 2211 kJ
103 kcal / 439 kJ
Fat
12 g
2g
Sat. Fat
2g
0g
Carbohydrate
62 g
12 g
Sugars
18 g
4g
Protein
42 g
8g
Salt
3g
1g
Chicken Stock Pot Ingredients:
Water, Yeast Extract,
Salt, Sugar, Stabiliser: Tara Gum, Dried Chicken, Natural
Flavouring, Onion Juice, Ground Turmeric, Ground Sage,
Ground White Pepper, Antioxidant: Rosemary Extract
1
to peel). Peel the
carrot,
remove the top and bottom and cut in half lengthways,
then chop into batons about the size of your little finger. Separate the
broccoli
into
florets. Pull the
thyme leaves
off their stalks.
1
Preheat your oven to 200 degrees. Chop the
potato
into 2cm pieces (no need
over a pinch of
salt
and a good grind of
black pepper.
Give the tray a good shake
and put on the top shelf of your oven to roast for 30 mins.
2
Pop your
potato
on a baking tray, drizzle over enough
oil
to coat, then sprinkle
2
black pepper
on both side. Add a drizzle of
oil
to a frying pan on medium-high heat
and lay in your
chicken
skin-side down. Cook for 4-5 mins or until the skin is crispy.
Tip:
Don’t touch the chicken during this time or you won’t get crispy skin!
3
Meanwhile, season each
chicken breast
with a pinch of
salt
and a good grind of
4
Once the skin is crispy, remove your
chicken
to a lightly oiled baking dish skin-
5
Whilst your chicken and potato cook, put a pot of water on to boil (the water
side up and sprinkle over your
thyme leaves
(leave the juices and oil in the frying
pan, you'll need this for the gravy later!). Put your
chicken
on the middle shelf of
your oven for 25-30 mins.
Tip:
The chicken is cooked when it is no longer pink in the
middle.
4
needs to be about 4cm deep). Once boiling add a pinch of
salt
and your
carrot.
Put
the lid on and leave to cook for 10-15 mins. Once your
carrot
is cooked, drain and
return to the pot. Add the
honey,
a really good grind of
black pepper
and stir well.
Put the lid back on the pot to keep your carrot warm. Meanwhile, pop another pot of
water on to boil (with plenty of water). Pop the
broccoli
in the pot of boiling water
with a good pinch of
salt
and boil for 5 mins or until tender.
6
the
flour.
Stir your
flour
into the chicken juices (if your pan is a bit dry just add
a splash of
oil)
and cook for 2 mins, stirring a couple of times until the mixture is
properly combined and has cooked slightly.
Tip:
Combining fat and flour makes a
‘roux’ which is used to thicken sauces!
6
Meanwhile, make the
gravy.
Put your frying pan back on medium heat and add
7
Add the
chicken stock pot
to your pan along with the
water
(amount specified
8
Cut your
chicken
into 2cm wide slices, serve on plates with your
roast potato,
Don’t forget to rate this recipe - just keep an eye on your emails for this week’s survey!
in the ingredient list). Bring to a simmer whilst stirring (or whisking if you have a
whisk!). Make sure your
chicken stock pot
has dissolved and then simmer for 3-5
mins to thicken your
gravy.
veggies
and a drizzle of
gravy!
Enjoy!

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