Classic Roast Chicken & Pepper Gravy
with Veggie Medley & Flaked Almonds
- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Listen for the crunch! This melt-in-your-mouth roast chicken comes with crackling perfection, drizzled in a peppery sauce and served with a sweet medley of oven-baked gems. Pub-quality flavour, right from your own kitchen.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
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.)
2
Potato
1 packet
Peeled & Chopped Pumpkin
1 sachet
Aussie Spice Blend
330 g
Chicken Thigh
1
Zucchini
1 packet
Rosemary
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. Cut potato, carrot and zucchini into bite-sized chunks. • Place peeled & chopped pumpkin, potato, carrot and zucchini on a lined oven tray. • Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• When chicken has 5 minutes remaining, re-fill and boil the kettle. • In a medium bowl, combine gravy granules, the cracked black pepper and boiling water (1/2 cup for 2P / 1 cup for 4P), whisking, until smooth, 1 minute. Season with pepper. • To tray with roasted veggies, add baby spinach leaves and toss to coat.
• Slice chicken if preferred. • Divide classic chicken and veggie medley between plates. • Top with peppercorn gravy and sprinkle over flaked almonds to serve. Enjoy!
