Roast chicken dinner for one

This is made possible by BBC Foods!

Ingredients

• 300g/10½oz potatoes (1 large baking potato or 2–3 medium potatoes), peeled and cut into roughly 4cm/1½in chunks
• 2–3 carrots, peeled and cut in half lengthways (or quarters if they are very large)
• 3 tbsp vegetable oil
• 2 chicken thighs, bone in and skin on (see recipe tip, below, if cooking as part of the meal plan)
• ¼ tsp dried mixed herbs
• 120g/4¼oz frozen peas
• salt and ground black pepper

For the simple gravy

• 1 tbsp vegetable oil
• 1 tbsp plain flour
• 175ml/6fl oz hot chicken stock, made with ⅓ chicken stock cube
• ¼ tsp soy sauce

Method

Before starting this dish, make sure to preheat the oven to 210C/190C Fan/Gas 6½.

1. Put the potatoes and carrots in a roasting tin.

   1. Drizzle with the oil and toss together well.

2. Add the chicken to the tin, skin-side up, and sprinkle with the herbs. Season the chicken and vegetables with a little salt and lots of pepper.

3. Roast for 40 minutes. Turn the vegetables after they have been roasting for 20 minutes.

   1. The chicken is cooked through when the juices run clear with no trace of pink when it is pierced with the tip of a knife.

4. Meanwhile, ten minutes before the chicken is ready, make the gravy. Pour the oil into a small saucepan and stir in the flour with a wooden spoon.

   1. Place over a medium heat and slowly add the chicken stock, just a little at a time, stirring constantly.

   2. Add the soy sauce for a little extra colour and simmer gently for 3 minutes.

5. Cook the peas according to the packet instructions and drain.

6. Put 2 chicken thighs on a plate with the roasted potatoes and carrots, add the peas and pour over a little of the gravy.

7. Serve the rest of the gravy separately. If you have cooked extra chicken thighs, set the other thighs aside to cool, then cover and keep in the fridge for up to 2 days.

   1. To freeze, remove the skin and bone and freeze the chicken meat in a lidded container.

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