Oregano Roast Chicken, Crispy Potatoes and Gravy
with Serrano Asparagus and Vichy Style Carrots
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Oregano Roast Chicken, Crispy Potatoes and Gravy and you'll have a feast worth gathering the family for.
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
2 unit(s)
Garlic Clove
3 unit(s)
Carrot
150 grams
Asparagus
2 slice(s)
Serrano Ham
45 grams
Unsalted Butter
(Contains Milk)
20 grams
Chicken Stock Paste
Not included in your delivery
3 tbsp
Plain Flour
400 milliliter(s)
Water for the Gravy
½ tsp
Sugar for the Carrots
50 milliliter(s)
Water for the Carrots
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 75-95 mins, depending on size (see product label for cook time). 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.
Give the pan a quick clean.
While everything cooks, peel and grate the garlic (or use a garlic press).
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim the bottom 2cm from the asparagus and discard.
Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.
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.
Once crispy, transfer to a plate covered in kitchen paper. Set aside.
Put the (now empty) saucepan on medium-high heat and add two thirds of the butter.
Melt the butter gently, then stir in the remaining flour (see pantry for amount). 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.
When the chicken has 10 mins cooking time remaining, melt the remaining butter in the (now empty) frying pan on medium heat.
Add the garlic, carrots, sugar and water for the carrots (see pantry for both amounts) and bring to the boil. Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins.
Remove the lid and cook until the liquid has evaporated and the carrots are glazed, 3-4 mins. Stir occasionally. Season with salt and pepper.
Once the chicken is cooked, cover it loosely with foil and set aside to rest for 10-15 mins.
While it rests, roast the asparagus on the middle shelf until tender, 10-12 mins.
When the chicken has 5 mins of resting left, add any resting juices to the gravy if you'd like, then bring to the boil until piping hot. Crumble the Serrano ham over the asparagus.
When everything's ready, carve the chicken and share between your plates. Serve the butter glazed carrots, Serrano asparagus and roast potatoes alongside.
Pour the gravy into a jug for serving.
Enjoy!
