Rosemary & Walnut Crusted Chicken

Name: Rosemary & Walnut Crusted Chicken with Mash, Honey Roasted Veg & Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 2 Carrot; 1 Parsnip; 330 g Chicken Thigh; 1 packet Walnuts; 1 Garlic; 1 packet Rosemary; 2 Potato; 1 packet Gravy Granules; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk (for the mash); 1 tsp honey

with Mash, Honey Roasted Veg & Gravy

Recipe Development TeamUpdated on May 04, 2026

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Calories

660 kcal

Protein

39.6g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Walnut
Gluten
Soy
Sulphites
Wheat
Milk
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Get ready for an elegant dinner with this succulent chicken, topped with an aromatic rosemary and walnut crust. Slathered in gravy and nestled beside velvety mash and golden honey-roasted vegetables, this one’s a real treat!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Carrot

Parsnip

330 g

Chicken Thigh

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

Garlic

1 packet

Rosemary

Potato

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

40 g

butter (for the mash)

(Contains: Milk;)

2 tbs

milk (for the mash)

(Contains: Milk;)

1 tsp

honey

Nutritional Values

Calories660 kcal

Energy (kJ)2760 kJ

Fat38.5 g

of which saturates11.4 g

Carbohydrate40.8 g

of which sugars17.1 g

Dietary Fibre9.5 g

Protein39.6 g

Sodium507 mg

Potassium42.8 mg

Calcium3.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

Preheat oven to 240°C/220°C fan-forced.
Cut carrot and parsnip into large chunks
Place veggies on a lined oven tray.
Drizzle with olive oil and the honey, season with salt and toss to coat. Bake until tender, 25-30 mins.

Add chicken thigh to a second lined oven tray. Roast until cooked through, 8-12 minutes.
TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, boil the kettle.
Peel potato and cut into large chunks.
Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

Roughly chop walnuts.
Finely chop garlic.
Pick and finely chop rosemary.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook rosemary, walnuts and garlic, stirring, until warm and fragrant, 2-3 minutes. Season with salt and pepper.
Just before serving, in a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 min.