The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 large potatoes
-
1 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 3 carrot
- 240g green beans
- 2 tsp cornflour
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 3 garlic clove
- 4 British Free Range chicken breasts
-
1 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)
- 1 onion
Allergens
Contains:
Sulphites
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 545Kcal |
| 374kJ | 2281kJ | |
| Fat | 2.1g | 13g |
| of which saturates | 0.7g | 4.2g |
| Carbohydrates | 9g | 58g |
| of which sugars | 2.5g | 15g |
| Protein | 8.0g | 49g |
| Salt | 0.25g | 1.5g |
| Fibre | 1.7g | 11g |
High protein
1/3 daily fibre
Low sat fat
Roast Chicken Dinner with Crispy Potatoes
Here’s a simple roast that the whole family will love. Plus, it's easy to whip up midweek! Free-range British chicken meets roast potatoes, herby carrots, tender green beans and rich red onion gravy. Rosemary and thyme bring that classic aroma. Aged balsamic vinegar to add more depth of flavour. It's a classic roast dinner - done the mindful way.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 250C / fan 230C / gas mark 9. Halve the onion and dice one half into 2cm squares. Roughly chop the potatoes into 3-4cm chunks. Slice the carrots into 1cm thick discs (peel optional). Place the chopped veg into a large ovenproof dish and set aside.
- Make the marinade; in a small bowl, mix the garlic herb paste with 4 tsp oil, a pinch of sea salt and black pepper. Add half the marinade to the ovenproof dish and toss to combine with the veg. Roast in the oven for 15 mins.
- Meanwhile, coat the chicken with 1 tsp marinade and set aside. Dissolve the cornflour in a jug with 3 tbsp water. Make the gravy; finely dice the remaining onion. Heat a medium frying pan with 2 tsp oil on medium heat. Add the onion and cook for 3 mins, until softening. Add the remaining marinade and cook for 2 mins. Add the cornflour mixture, vinegar and 300ml hot water. Crumble in the stock cube and stir. Simmer for 8-10 mins, stirring often, until thickened.
- After 15 mins of roasting, remove the dish from the oven and place the chicken on top of the veg. Roast for another 20 mins, until the chicken is cooked. Check it's cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- When nearly ready to serve, trim the green beans. Place in a saucepan over high heat and cover with salted boiling water. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- Reheat the gravy, if necessary, then serve with the chicken, roasted veg and green beans.
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