Roast Chicken & Cheesy Dijon Veggie Mash
with Gravy & Steamed Green Beans
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Hop to the table for a quintessential Easter feast featuring tender roast chicken and a velvety carrot and potato smash spiked with Parmesan and Dijon mustard. Finished with crisp green beans and a generous pour of rich, gravy, it’s a celebratory classic that’ll have the whole family flocking to the kitchen.
Ingredients
1
Carrot
1 packet
Dijon Mustard
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
330 g
Chicken Thigh
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Season chicken thigh all over and place in a large frying pan. Heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh until browned, 2 minutes each side.
• Transfer chicken to lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Peel potato and carrot and cut into large chunks. Trim green beans.
• Cook potato and carrot in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.
TIP: Save time and get more fibre by leaving the veggies unpeeled.
• When potato and carrot have 5 minutes remaining, place green beans in a colander or steamer basket over the saucepan. Cover and steam until tender.
• Remove beans, season with salt and cover to keep warm. Drain potato and carrot, then return to saucepan. Add Dijon mustard, Parmesan cheese, the milk,
a drizzle of olive oil and season with salt. Mash until smooth. Cover to keep warm.
• In a medium heatproof bowl, whisk gravy granules and the boiling water (see ingredients) until smooth, 1 minute. Season to taste with pepper.
• Slice chicken.
• Divide roast chicken, cheesy Dijon veggie mash and green beans between plates.
• Spoon over gravy to serve. Enjoy!
