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.
Easy Roast Chicken with Carrots & Gravy
The familiar flavours of a British roast dinner – without the faff! You'll roast free-range chicken thighs with our garlic, rosemary & thyme paste. Dish up with a tray of crispy roast potatoes, red onions, carrots and green beans. Drizzle with balsamic gravy and enjoy.
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 4 carrot
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 tbsp cornflour
- 2 onion
- 240g green beans
- 12 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 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)
- 4 large potatoes
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 672
Protein: 39g
Carbs: 66g
Fat: 27g
Easy Roast Chicken with Carrots & Gravy
The familiar flavours of a British roast dinner – without the faff! You'll roast free-range chicken thighs with our garlic, rosemary & thyme paste. Dish up with a tray of crispy roast potatoes, red onions, carrots and green beans. Drizzle with balsamic gravy and enjoy.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut each potato into quarters (peel optional) then place in a saucepan and cover with salted hot water. Bring to the boil, then simmer for 10 mins and drain.
- Place the chicken in a large bowl with half the garlic herb paste and season with sea salt and black pepper. Toss to coat.
- Cut the carrots on an angle into 1cm thick discs. Finely dice one onion and cut the other into 6 wedges. Place the carrots and onion wedges on a lined baking tray along with the boiled potatoes. Drizzle with 2 tbsp oil and season well with sea salt and black pepper. Roast for 20-25 mins, until golden and soft. Toss them with half the garlic herb paste in the final 5 mins of cooking.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the chicken and cook for 4-5 mins, until golden brown on one side. Flip, cook for a further minute, then place onto another lined baking tray. Cook in the oven for a further 10-15 mins, until cooked through. Check it is cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Allow to rest before slicing.
- In the meantime, boil a kettle. Trim the beans. Place in the now empty potato saucepan over high heat and cover with salted boiling water. Boil for 2-3 mins or until cooked. Drain then season with sea salt and black pepper.
- Once empty, add the diced onion to the pan used for the chicken and cook for 3-4 mins on medium-high heat, until softened. Dissolve the cornflour in a jug with 50ml cold water, add the stock cube and top up to 500ml with boiling water. Add the stock and balsamic vinegar to the pan, bring to a boil then simmer for 3-5 mins until thickened.
- Add any of the chickens roasting juices to the gravy. Serve the potatoes, carrots, chicken and beans on to plates then spoon over the gravy.
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