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This was a quick improvised dinner, the fridge was bare and I didn’t feel like going to the shops. I had some chicken breast in the freezer which I defrosted and could roast chicken breast in the oven. Potatoes in the pantry (which I always keep in good supply) however, had very little fresh vegetables, so I resorted to using up the last of the cauliflower and carrot and found some peas and corn in the freezer. Then I fancied it up with a simple gravy using the juices from the chicken, some chicken stock (which I usually keep in stock in the pantry).
Roast chicken breast with gravy
- Total Time: 45 mins
- Yield: 4 1x
Ingredients
Scale
- 1–2 tbsp Oil
- 4 Chicken Breast pieces
- Salt and Pepper
- 1 cup water
- 1/2 tsp Chicken stock powder
- 1–2 tsp Plain Flour, depending how thick you like your gravy
- Salt and pepper, for seasoning
Instructions
- Drizzle a little oil in the bottom of a roast pan
- Place chicken pieces in pan, season with salt and pepper, then pour over remaining oil
- Cook in a 180C oven for 25-30 minutes or until cooked through
- Remove chicken pieces from pan
Gravy
- Place pan on medium heat on stove top and scrap to loosen all remains
- Add water and stock powder bring to gentle boil
- Add flour continually stirring until mixture has thickened
- Serve immediately
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Chicken, Meat and 3 Veg
click on image to view recipe
