It actually worked surprisingly well, I was worried the breast might get a bit tough from being baked without skin on, but I seared it first and made sure I rested it and it was beautifully tender. I also made some cauliflower mash to go with it, a good friend of mine made this mash for me the other week and I thought it was so tasty I’d try to replicate it at home.
Kate’s roast chicken (breast) with gravy
- 1 large skinless chicken breast
- Vege Spice stock powder
- Good quality olive oil
- Mushrooms, sliced
- Gravy powder
- 1-2 hours before (or the night before) make a few cuts in the thick end of the breast about 2cm apart to assist in cooking evenly through. Drizzle with some olive oil and sprinkle a little Vege Spice powder over the top. Refrigerate until ready to cook.
- In a hot pan, sear the top of the chicken breast until golden brown, place into foil-lined baking tray and put into 180C oven for 25 mins.
- While chicken is cooking, make gravy by cooking up a few mushrooms in the pan you seared the chicken in, adding some gravy powder and water with salt and pepper.
- When chicken is cooked, remove from oven and cover with foil and 1-2 teatowels. Rest for 20-30 minutes.
- While chicken is resting, steam whatever veggies you want to serve with the meat and make your cauliflower mash. Add the juice from the bottom of the chicken pan to the gravy and reheat.
- Serve and enjoy!
- Half a cauliflower
- A knob of butter
- A dash of milk
- Salt and pepper
- Cut the florets from half a cauliflower along with most of the stalk.
- Chop them until they’re in small pieces – ½-1 cm in size.
- Heat heavy-based saucepan and melt a good sized knob of butter.
- Add cauliflower and cook, stirring occasionally, for approx 5-10 minutes until cauliflower is soft.
- Puree in a food processor or with a whiz stick (that’s what I used but the cauliflower was a little lumpy) along with a dash of milk and salt and pepper to bring it to the right consistency.