Mother's Day Roast Chicken, Potatoes and Gravy
with Serrano Ham & Garlic Spring Greens and Tenderstem®
Treat Mum this Mother's Day with a traditional Sunday roast. Simply follow our step-by-step instructions for this Mother's Day Roast Chicken, Potatoes and Gravy and you'll be able to show just how much you care with a home cooked feast.
The quantities provided above are averages only.
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 unit(s)
Whole British Chicken
1 sachet(s)
Dried Oregano
700 grams
Potatoes
1 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
2 slice(s)
Serrano Ham
20 grams
Chicken Stock Paste
150 grams
Sliced Spring Greens
Not included in your delivery
3 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.
Pour enough oil into a deep baking tray to cover the bottom and pop in the oven. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to another baking tray and drizzle with oil. Sprinkle over the oregano and season with salt and pepper.
When the oven is hot, roast on the middle shelf 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, peel and chop the potatoes into 4cm chunks, then add to the pan of boiling water and cook for 7-8 mins or until the edges are soft.
When ready, drain in a colander and sprinkle on half the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the deep baking tray, turning in the hot oil.
Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
While everything cooks, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Slice or tear the Serrano ham into 2cm wide strips.
Wipe out your (now empty) potato pan and fill with water. Set aside for now.
Put another medium saucepan on medium-high heat and add the butter (see pantry for amount).
Melt the butter gently, then stir in the remaining flour (see pantry for both amounts). 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. Remove from the heat.
Once the chicken is cooked, cover it loosely with foil and set aside to rest for 10-15 mins.
Meanwhile, put your large saucepan of water on to boil with 1/2 tsp salt.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the Serrano ham and fry until lightly crispy, 2-3 mins.
Add the garlic and stir-fry for 1 min more, then add the spring greens and cover with a lid (or foil). Cook until softened, 4-5 mins. Add a splash of water if needed to help steam, then remove from the heat.
When the chicken has 5 mins of resting left, add the broccoli to the boiling water and cook until just tender, 3-5 mins. Drain in a colander.
Add any resting juices to the gravy if you'd like, then bring to the boil until piping hot. Reheat your spring greens if needed.
When everything's ready, carve the chicken and share between your plates. Serve the broccoli, spring greens and roast potatoes alongside.
Pour the gravy into a jug for serving.
Enjoy!
