The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken & Vegetable Pot Roast
We're chucking in the freshest ingredients into this classic pot roast. The star, as usual, is our British free-range chicken thighs. Next up are vitamin-dense fennel and carrots. A handful of fresh earthy herbs like rosemary and thyme for aroma. Enjoy with a rich gravy flavoured with aged balsamic and tomato puree.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 600g British Free Range chicken thighs
- 1 handful of fresh thyme
- 4 carrot
- 2 fennel
- 1 handful of fresh flat-leaf parsley
- 4 tbsp cornflour
- 1 leek
- 2 x chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 600g baby potatoes
- 1 handful of fresh rosemary
- 1 tbsp tomato puree
Nutritional Information
Calories: 578
Protein: 38g
Carbs: 55g
Fat: 23g
Chicken & Vegetable Pot Roast
We're chucking in the freshest ingredients into this classic pot roast. The star, as usual, is our British free-range chicken thighs. Next up are vitamin-dense fennel and carrots. A handful of fresh earthy herbs like rosemary and thyme for aroma. Enjoy with a rich gravy flavoured with aged balsamic and tomato puree.
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Cooking Instructions
- Strip the rosemary and thyme from the stalks and roughly chop. Halve the potatoes lengthways. Dissolve the stock cubes in a jug with 900ml hot water.
- Heat a large saucepan with 2 tbsp oil on medium-high heat. Add the potatoes, chicken and garlic paste. Cook for 4-6 mins, until golden. Add the stock and half the herbs, cover with a lid and simmer for 10 mins.
- Cut the leek into 4cm pieces. Quarter the fennel heads lengthways into wedges. Cut the carrots into 1cm-thick batons (peel optional). Add the prepped veg and herbs to the saucepan. Season with sea salt and black pepper. Cover with the lid and simmer for another 20-25 mins, until the veg is soft and the chicken is cooked.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Dissolve three-quarters of the cornflour in a jug with 50ml cold water. Using a slotted spoon, remove the chicken and veg from the saucepan and place into serving bowls. Add the tomato puree, vinegar, remaining herbs, and cornflour mixture to the remaining liquid in the saucepan. Bring to a boil and cook for 1 min, stirring continuously, until thickened.
- Serve the chicken and vegetables in bowls and pour over the gravy. Garnish with sprigs of parsley.
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