Helen's Classic British Chicken Dinner
with Roasties, Bacon Stuffing Crumb & Onion Gravy
- Gluten
- Soy
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Gluten
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
A proper British roast is comfort on a plate. Traditionally, it’s a slow Sunday ritual, but this is our Senior Recipe Developer, Helen’s take, where the bacon stuffing-crumb brings all that savoury depth with a little extra crisp, and the onion gravy delivers rich, homely flavour without the fuss. Served with golden roasties and tender chicken, it’s everything you love about a classic roast, just made weeknight-friendly, and tasting
Ingredients
2
Potato
1
Carrot
1
Brown Onion
1 sachet
Thyme
1
Baby Broccoli
330 g
Chicken Breast
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
90 g
Diced Bacon
(May be present: Soy, Milk)
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
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)
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into large chunks.
• Cut carrot into sticks.
• Cut brown onion into thick wedges.
• Place potatoes on a lined oven tray.
• Place carrot on one half of a second lined oven tray
and onion on the other half.
• Drizzle both trays with olive oil, season with salt
and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, pick thyme leaves.
• Trim baby broccoli and halve thicker stalks
lengthways.
• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook diced bacon, breaking up
with a spoon, until golden, 4-6 minutes.
• Add panko breadcrumbs (see ingredients) and
thyme, then cook until golden, 2-3 minutes.
Transfer to a bowl and season to taste.
• In a medium bowl, combine chicken, herb &
mushroom seasoning and a drizzle of olive oil.
• Return frying pan to a medium-high heat with a
drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes
each side (cook in batches if your pan is getting
crowded). Set aside and cover to keep warm.
TIP: The chicken is cooked through when it is no longer
pink inside.
• Meanwhile, add broccoli and a splash of water to
a microwave-safe bowl, then cover with a damp
paper towel.
• Microwave broccoli on high until just tender,
2-4 minutes.
• Drain any excess liquid, then season with salt and
pepper. Cover to keep warm.
• In a medium heatproof bowl, combine gravy
granules and the boiling water (see ingredients),
whisking, until smooth, 1 minute.
• Add roasted onion and stir to combine. Season
with pepper.
• Divide chicken, steamed baby broccoli, roast
potatoes and carrots between plates.
• Top chicken with bacon stuffing crumb and serve
with onion gravy. Enjoy!
