Ingredients
Serves 2 (each serving contains approximately 502 kcal, 24g protein, 27g fat, 46g carbohydrates)
- 2 large chicken thighs (220g in total)
- 400g potatoes
- 200g green beans
- 250g carton fresh poultry gravy or 4 teaspoons chicken gravy granules (20g)
- 15g butter
- 2 tablespoons low fat milk (1.5% fat) (30g)
- Freshly ground black pepper
Method
- Preheat the oven to 180°C, (350°F), gas mark 4. Pat the chicken skin dry with kitchen paper and place in a small non-stick roasting tin. Season with pepper and roast for 45 minutes or until cooked through and golden brown. Test with a small knife to ensure the chicken is cooked through.
- Meanwhile, peel the potatoes and cut them into even sized chunks. Put in a pan of water and bring to the boil. Cover with a lid, then reduce the heat and simmer for 15-20 minutes or until completely tender but still holding their shape.
- Trim the green beans and place in a separate small pan of boiling water, then cover and simmer for 3-4 minutes until tender. Drain well.
- Heat the gravy according to carton instructions in a small pan or make up the gravy granules according to packet instructions and simmer gently until heated through, stirring occasionally to ensure there is no lumps.
- Remove the cooked chicken from the oven and leave to rest for about 5 minutes.
- Drain the cooked potatoes and return to the hot pan with the lid on and leave for a few minutes to dry out. Add the butter and pepper and mash until smooth, then beat in the milk.
- Place a chicken thigh on each plate with some mashed potatoes and season with pepper. Add the green beans and pour over the gravy to serve.
