Atlas Masterclass

English Roast Chicken, Sauteed Vegetables, Gravy

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An English roast is commonly enjoyed on a Sunday in the UK, dating all the way back to 1485 when it was a meal eated after church. A roast is almost always accompanied with gravy and a selection of hearty sides.
We have appropriated the usual roast beef with chicken due to cook times.

 

INGREDIENTS‭:‬

1. Whole chicken (please note rosemary is in marinade and gravy)

2. Rosemary gravy

3. Curry powder

4. Cabbage

5. Brussel sprouts

6. Parsnip

7. Broccolini

8. Snow peas

 

WHAT YOU’LL NEED‭:‬

1. Lined baking tray

2. Medium sized pan

3. Small sized pot

4. Chopping board

5. Knife

 

METHOD:

1. Preheat the oven to 190 degrees fan forced.

2. Wash parsnips and cut into 1cm pieces length-ways. Trim the ends of the Brussel sprouts and cut them into halves. Place the vegetables onto a lined baking tray and season with salt and olive oil.

3. Season the chicken with olive oil and salt massage in, add into the centre of the baking tray, onto of the vegetables. Depending on the size of your portion, bake for 35 minutes.

4. When the chicken is about 5 minutes away, place the gravy in a pot and put it over a medium heat, once this comes to the boil immediately set to the side.

5. Roughly chop the cabbage, broccolini and remove the end of the snow peas.

6. Preheat a splash of oil in a pan over a medium to high heat. Add the ends of the broccolini and the cabbage and snow peas as well as the curry powder. Let this cook for about 3-4 minutes or until the cabbage just turns translucent. In the final minute, add the prongs of the broccolini. Remove from the heat and finish with a squeeze of lemon juice.

7. To plate up, begin with the roasted vegetables and add the chicken on top. Serve with the sautéed vegetables in a bowl and the gravy for the table to share.

 

VEGETARIAN METHOD:

1. Preheat the oven to 170 degrees fan forced.

2. Wash parsnips and cut into 1cm pieces length-ways. Trim the ends of the Brussel sprouts and cut them into halves. Place the vegetables onto a lined baking tray and season with salt and olive oil. Bake for 20 minutes.

3. Empty the fennel and liquid from the bag into a pan. Place the pan over a low heat and gently heat through for 5-6 minutes, taking care not to overcook it.

4. Place the caper sauce in a pot and put it over a medium heat, once this comes to the boil immediately set to the side.

5. Roughly chop the cabbage, broccolini and remove the end of the snow peas.

6. Preheat a splash of oil in a pan over a medium to high heat. Add the ends of the broccolini and the cabbage and snow peas as well as the curry powder. Let this cook for about 3-4 minutes or until the cabbage just turns translucent. In the final minute, add the prongs of the broccolini. Remove from the heat and finish with a squeeze of lemon juice.

7. To plate up, begin with the roasted vegetables and add the fennel on top. Serve with the sautéed vegetables in a bowl and the caper sauce for the table to share.

 

For downloadable pdf version, click here.