British Roast Chicken & Gravy

Name: British Roast Chicken & Gravy with Pumpkin-Potato Toss & Gravy
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 Garlic; 1 packet Gravy Granules; 1 packet Green Beans; 1 sachet Nan's Special Seasoning; 1 Potato; 1 Pumpkin; 1 packet Rosemary; 330 g Chicken Thigh; 1 drizzle olive oil; 20 g butter; ½ cup Boiling water

with Pumpkin-Potato Toss & Gravy

Recipe Development TeamUpdated on April 21, 2026

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Calories

470 kcal

Protein

37.8g protein

Preparation Time

40 minutes

Difficulty

Easy

High Protein

Allergens:

Gluten
Soy
Sulphites
Wheat
Milk
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut

Spend less time in the kitchen with tonight's beef brisket, which has already been slow-cooked for you! Simply pop it in the oven to roast, then whip up the colourful and comforting sides, plus a rich gravy for the finishing touch.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Garlic

1 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Green Beans

1 sachet

Nan's Special Seasoning

Potato

Pumpkin

1 packet

Rosemary

330 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

½ cup

Boiling water

Nutritional Values

Energy (kJ)1970 kJ

Calories470 kcal

Fat22.8 g

of which saturates9.3 g

Carbohydrate28.7 g

of which sugars13.1 g

Dietary Fibre7 g

Protein37.8 g

Sodium734 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place chicken thigh to lined oven tray and cover with foil. Bake until cooked through, 8-12 minutes. • Remove from oven and sprinkle over Nan’s special seasoning, then turn over chicken. Roast, uncovered, until browned and heated through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Use two oven trays if necessary.

• While the chicken is roasting, cut pumpkin and potato into bite-sized chunks. • Pick and finely chop rosemary. • Place rosemary, pumpkin and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer! Little cooks: Take the lead and pick the rosemary. Add it to the veggies and toss to combine.

• Meanwhile, trim green beans. • Roughly chop silverbeet. • Finely chop garlic.

• When the roast veggies have 10 minutes remaining, boil the kettle. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook green beans, stirring, until tender, 4-5 minutes. • Add garlic and silverbeet and cook until fragrant and wilted, 1 minute. Season to taste.

• In a medium heatproof bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and chicken juices, whisking, until smooth, 1 minute.

• Slice chicken. • Divide British roast chicken, garlic greens and pumpkin-potato toss between plates. • Pour over gravy to serve. Enjoy! Little cooks: Add the finishing touch by pouring over the gravy!