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A generously layered British-inspired roast dinner of herb-crumb chicken, crisp roast potatoes, honey-thyme carrots, broccoli, savoury stuffing balls and rich onion-mushroom gravy.
Difficulty
hard
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Heat the oven to 210°C fan. Oil two large roasting trays. Put the halved potatoes on one tray and the carrots on the other.
Timer available in cooking mode · 5 min
Toss the potatoes with 2 tbsp oil, salt and pepper. Toss the carrots with the remaining oil, honey, half the thyme, salt and pepper.
Timer available in cooking mode · 3 min
Mix 80 g breadcrumbs, Parmesan and the remaining thyme in a shallow bowl. Put the beaten egg for the chicken in another shallow bowl.
Timer available in cooking mode · 2 min
Combine the stuffing breadcrumbs, finely chopped onion, beaten egg, milk and thyme. Rest for 5 minutes, then roll into 12 compact balls.
Timer available in cooking mode · 10 min
Slice the gravy onion and mushrooms, grate the garlic, cut the broccoli into florets and mix the cornflour with cold water in a small cup.
Timer available in cooking mode · 7 min
Step by step
Roast the potatoes on the upper shelf for 25 minutes. Roast the carrots on the lower shelf for 20 minutes, turning both halfway through.
Timer available in cooking mode · 25 min
Dip each chicken breast in the beaten egg, then press into the herb-Parmesan crumbs. Place on the potato tray, leaving space around each breast.
Timer available in cooking mode · 6 min
Turn the potatoes. Add the crumbed chicken to their tray and place the stuffing balls around the carrots. Return both trays to the oven for 25 minutes, swapping shelves halfway through.
Timer available in cooking mode · 25 min
Check the thickest part of the chicken is piping hot throughout with no pink meat, then transfer to a warm plate and loosely cover. Leave the potatoes, carrots and stuffing in the switched-off oven to keep warm.
Timer available in cooking mode · 5 min
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Sign in to rateWhile the chicken rests, fry the sliced onion in a splash of water or oil over medium heat for 6 minutes. Add mushrooms and cook for 5 minutes, then stir in garlic and tomato purée for 1 minute. Add hot water and Worcestershire sauce, simmer for 3 minutes, then stir in the cornflour slurry and simmer until glossy and thickened.
Timer available in cooking mode · 15 min
Steam or boil the broccoli until bright green and just tender. Drain well and season with a pinch of salt and pepper.
Timer available in cooking mode · 5 min
Divide the chicken, roast potatoes, honey-thyme carrots, broccoli and three stuffing balls between four warm plates. Spoon over the onion-mushroom gravy and serve immediately.
