British Roast Chicken & Gravy
with Pumpkin-Potato Toss & Gravy
- 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.
Ingredients
2
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
1
Potato
1
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
Utensils
Cooking Steps
• 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!
