Classic Roast Chicken & Pepper Gravy
with Brussels Sprout 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 as you dive into this melt-in-your-mouth roast chicken, featuring the absolute gold-standard of crackling. Drizzled in a pepper-infused sauce and served alongside a sweet medley of oven-baked gems, it’s a pub-quality feed from the comfort of your own kitchen.
Ingredients
1 packet
Baby Spinach Leaves
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
1
Brussels Sprout
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Cut potato and zucchini into bite-sized chunks. Halve Brussels sprouts.
• Pick rosemary leaves (see ingredients), then finely chop.
• Place peeled & chopped pumpkin, potato, Brussels sprouts 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 pork belly has 5 minutes remaining, re-fill and boil the kettle.
• In a medium heatproof bowl, combine gravy granules, rosemary, the cracked black pepper and boiling water (see ingredients), whisking, until smooth, 1 minute. Season with pepper.
• To the tray with roasted veggies, add baby spinach leaves and toss to coat.
• Slice chicken (if preferred).
• Divide roast chicken and Brussels sprout medley between plates.
• Top with pepper gravy and sprinkle over flaked almonds to serve. Enjoy!
