Roast chicken breast with gravy

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

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  • Author: Katrina
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Chicken, Meat and 3 Veg


  • 12 tbsp Oil
  • 4 Chicken Breast pieces
  • Salt and Pepper
  • 1 cup water
  • 1/2 tsp Chicken stock powder
  • 12 tsp Plain Flour, depending how thick you like your gravy
  • Salt and pepper, for seasoning


  1. Drizzle a little oil in the bottom of a roast pan
  2. Place chicken pieces in pan, season with salt and pepper, then pour over remaining oil
  3. Cook in a 180C oven for 25-30 minutes or until cooked through
  4. Remove chicken pieces from pan


  1. Place pan on medium heat on stove top and scrap to loosen all remains
  2. Add water and stock powder bring to gentle boil
  3. Add flour continually stirring until mixture has thickened
  4. Serve immediately

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