Chicken and Rosemary Potatoes

Prep time: min

Cook time: min

Servings: 2

Ingredients

• Potatoes, 450 grams
• Parsnip, 2 unit(s)
• Carrot, 3 unit(s)
• Dried Rosemary, 1 sachet(s)
• Honey, 15 grams
• British Chicken Breasts, 2 unit(s)
• British Streaky Bacon, 4 rasher(s)
• Onion Marmalade, 30 grams
• Chicken Stock Paste, 10 grams

Method

1. Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
2. Peel the potatoes, then chop them into 3cm chunks. Pour a glug of oil into a deep-sided baking tray, covering the bottom, and place into your oven.
3. Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened.
4. Meanwhile, trim the parsnips and carrots, then halve lengthways (no need to peel). Chop both into roughly 1cm wide, 5cm long batons.
5. Once the potatoes are ready, drain in a colander, place back into the pan, then sprinkle over the flour for the potatoes (see pantry) and dried rosemary. Shake the pan to fluff up the potatoes.
6. Take the baking tray out of your oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through cooking.
7. Place the parsnips and carrots onto one side of a large baking tray.
8. Drizzle with oil and the honey, then season with salt and pepper. Toss to coat. Spread out in a single layer.
9. Wrap each chicken breast with 2 rashers of bacon.
10. Place the bacon wrapped chicken onto the carrot and parsnip baking tray.
11. Roast on the middle shelf until the chicken is cooked through and the veg is tender, 25-30 mins. IMPORTANT: Wash your hands after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle.
12. Meanwhile, wash the pan used for the potatoes. Place back on medium-high heat and add the butter (see pantry). Melt the butter gently, then stir in the flour for the gravy (see pantry). Continue to stir until combined into a roux. Cook, stirring, until the roux is a medium brown colour, 3-4 mins.
13. Gradually stir in the water (see pantry), then stir in the onion marmalade and chicken stock paste. Bring to the boil, stirring out any lumps that form.
14. Lower the heat and simmer, stirring occasionally, until the gravy has thickened, 10-12 mins. Season with salt and pepper.
15. Slice the chicken widthways into 1cm thick slices and fan out onto your plates.
16. Serve the rosemary roast potatoes, carrots and parsnips alongside.
17. Pour over the onion gravy to finish.

Source: Green Chef