Everyday Roast Chicken
Who says you can't have a weeknight roast? Tender chicken breast, crispy potatoes, carrots and even stuffing – it's a tray bake sensation. Drench with rich gravy and you're onto a winner. Even better? It's on the table in just 40 mins.
Ingredients for 2 people
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out the fridge, open the packet and let it air
Boil a kettle
Chop the potatoes (skins on) into small bite-sized pieces
Add the potatoes and Chantenay carrots to a baking tray with a generous drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 25 min or until starting to crisp
Meanwhile, peel and finely chop (or grate) the garlic
Trim and finely chop the spring onion[s]
Dissolve half the chicken stock mix (save the rest for later!) in 150ml [300ml] boiled water
Add a knob of butter to a large bowl with the chopped garlic, chopped spring onion, dried sage, panko breadcrumbs and chicken stock and stir it all together, then set aside to absorb – this is your stuffing mixture
Divide the stuffing mixture into 6 [12] stuffing balls and add them to a baking tray with the chicken breast portions
Drizzle the chicken with olive oil, season with a pinch of salt and pepper and put the tray in the oven for 15 min or until the chicken is cooked through (no pink meat!)
While the chicken is cooking, heat a small pan with a large knob of butter over a medium heat
Once melted, add 1/2 tbsp [1 tbsp] flour and cook for 30 secs, stirring to form a paste
Dissolve the remaining chicken stock mix in 250ml [450ml] boiled water and add to the pan with the Marmite
Bring to the boil over a high heat and cook for 5-6 min or until thickened – this is your gravy
Remove the tray of potatoes and Chantenay carrots from the oven and drizzle the honey over the carrots
Return the tray to the oven and cook for 3-4 min further until the potatoes are crisp and the carrots are tender – these are your roast potatoes and honey-roasted carrots
Wash the shredded spring greens then pat dry with kitchen paper
Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Once hot, add the shredded spring greens and cook for 3-4 min or until tender with a bite
Season with a pinch of salt – these are your buttery greens
Serve the cooked chicken with the roast potatoes, honey-roasted carrots, stuffing balls and buttery greens to the side
Pour the gravy all over and enjoy!
Loved this recipe? Us too! That's why it's one of our Everyday Favourites, now available every week.
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
