• 1.5 kg whole chicken, defrosted
  • 900 g potatoes, peeled and halved
  • 100 g soft cheese
  • 500 g frozen spinach, defrosted in the microwave and water squeezed out
  • 100 g breadcrumbs, made from crusts
  • 400 g carrots
  • 410 g frozen British garden peas
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 500 ml chicken stock


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Place the chicken in a roasting tray and roast, following pack instructions, until cooked through and no pink remains. Pour the oil in another roasting tin and heat in the oven.

  2. 2

    Place the potatoes in a pan of cold water. Bring to the boil and cook for 7 minutes, then drain and shake in the pan. Gently pour into the heated roasting tray and mix to coat in the oil. Roast for 1 hour, turning once or twice.

  3. 3

    Meanwhile, mix the cheese, spinach and breadcrumbs in a bowl and season. Place in a lightly oiled dish and bake with the chicken for the last 10 minutes.

  4. 4

    Boil the carrots for 6 minutes, then add the peas and cook for 3 minutes, then drain. To make the gravy, mix 2 tablespoons of the chicken juices with the flour over a medium heat. Gradually add the stock and bring to the boil, stirring. Serve with the roast chicken and veg. Keep the leftover chicken to use in sandwiches.


    Cook's tip: Try swapping the chicken for halved, deseeded butternut squashes. Fill with the stuffing and roast for 45-50 minutes.

Nutritional Details

Each serving provides
  • Energy 3697kj 883kcal 44%
  • Fat 35.3g 50%
  • Saturates 9.9g 50%
  • Sugars 12.8g 14%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

74.6g carbohydrate 17.5g fibre 58.0g protein

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