Christmas Rosemary Roast Chicken and Gravy
with Cheesy Roast Potatoes, Bacon Sprouts and Honeyed Carrots
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 sachet(s)
Dried Rosemary
3 unit(s)
Garlic Clove
450 grams
Potatoes
2 unit(s)
Parsnip
1 unit(s)
Whole British Chicken
2 unit(s)
Carrot
200 grams
Brussels Sprouts
60 grams
British Smoked Bacon Lardons
20 grams
Chicken Stock Paste
15 grams
Honey
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2 tbsp
Olive Oil
4 tbsp
Plain Flour
30 grams
Butter
400 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil.
Peel and grate the garlic (or use a garlic press). Add the dried rosemary, garlic and olive oil (see pantry for amount) to a small bowl and season with plenty of salt and pepper.
Peel the potatoes, then chop them into 4cm chunks. Chop the parsnips into large chunks (no need to peel).
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Discard the string holding the chicken legs together. Transfer the chicken to a baking tray and rub the rosemary oil all over the skin. Roast on the middle shelf of your oven for 60 / 75 mins, depending on size. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat.
Meanwhile, add the potatoes and parsnips to the pan of boiling water and cook for 7-8 mins or until the edges are soft.
Once cooked, drain them both in a colander and sprinkle on half the flour (see pantry for amount). Shake to fluff up the veg.
Carefully add your parsnips and potatoes to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When the chicken has 25-30 mins left, add the carrots to the chicken tray. Toss in the juices, then season with salt and pepper and cook for the remaining time until tender, 25-30 mins.
Meanwhile, pop a small saucepan on medium-high heat and add the butter (see pantry for amount). Melt gently, then stir in the remaining flour. Continue to stir until combined, you've made a roux!
Cook, stirring, until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.
When the chicken has 10 mins left, trim the Brussels sprouts and cut into quarters.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and sprouts. Stir-fry until golden and tender, 7-8 mins.
Season with salt and pepper, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the potatoes and parsnips have 5 mins left, sprinkle over the cheese. Drizzle the honey over the carrots in the chicken tray and toss to coat. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.
Return both to the oven for the remaining 5 mins. Reheat the gravy if needed.
Once cooked, transfer your chicken to a board and carve.
Serve your rosemary chicken with the cheesy roast potatoes, parsnip, honey glazed carrots and bacon sprouts alongside. Transfer your gravy to a jug for pouring over.
Enjoy!
