British-Style Roasted Half Chicken
with Roasted Veggies, Gravy, Mint Creamed Peas & Cucumber Sandwiches
- Milk
- Wheat
- Soy
A classic British comfort food feast! Golden roasted chicken with caramelized carrots and potatoes are served alongside butter mashed peas with mint and Parmesan. A quick, silky pan gravy, spooned over the chicken and roasted veggies, completes the plate. Cute and easy crustless cucumber tea sandwiches lend classic freshness and crunch.
Ingredients
1 tablespoon
Fry Seasoning
6 ounce
Carrot
16 ounce
Potatoes
1 unit
Onion
¼ ounce
Mint
8 ounce
Peas
4 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
2 unit
Mini Cucumber
1 ounce
Green Goddess Dressing
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Half Chicken
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 slice
White Bread
(Contains: Wheat, Soy)
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and finely dice onion. Roughly chop mint. Trim ends from cucumbers. Using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
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Toss carrots and potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Spread out in a single layer on one side of sheet. (For 4, spread veggies out across entire sheet.)
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Pat chicken* dry with paper towels; drizzle with oil and season all over with remaining Fry Seasoning, salt, and pepper. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Place chicken, skin side up, on opposite side of sheet from veggies. (For 4 servings, place chicken on a second sheet. Roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through.)
-
Roast on top rack until veggies are tender and chicken is browned and cooked through, 35-45 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!
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Heat a drizzle of oil in a small pot over medium-high heat. Add half the onion; cook, stirring, until softened and lightly browned, 2-3 minutes. Season with salt and pepper.
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Reduce heat to medium; stir in peas, cream sauce base, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring occasionally, until thickened, 2-3 minutes.
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Turn off heat. Using a potato masher or fork, mash peas until chunky. Stir in mint, Parmesan, and 1 TBSP plain butter (2 TBSP for 4); season with salt and pepper. Set aside. TIP: Right before serving, reheat over medium heat with a splash of water.
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In a small bowl, combine cream cheese and half the dressing (all for 4 servings).
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Evenly spread cream cheese mixture on one side of bread slices. Arrange cucumber ribbons on half the bread slices; top with remaining bread slices, cream cheese sides down.
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Cut crusts off bread, then halve each sandwich diagonally. Transfer to a plate; refrigerate until ready to serve.
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Melt 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of oil in a medium pan over medium heat. Add remaining onion; cook, stirring, until softened, 2-3 minutes.
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Sprinkle onion with flour; stir until coated. Whisk in stock concentrates and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If gravy seems too thick, stir in another splash of water.
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Once chicken and veggies are done, let chicken rest for at least 5 minutes. Transfer veggies to a large bowl and toss with garlic herb butter.
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Divide chicken, roasted veggies, and creamed peas between plates. Serve family style with gravy and cucumber sandwiches on the side.
