Roast chicken with mash, gravy and slaw

This speedy and budget-friendly family favourite will keep you and your wallet happy!

Serves: 6

Time to make: 30 mins

Ingredients

800g boned whole chicken
3 teaspoons roast chicken or Moroccan spice mix
600g red Désirée potatoes, chopped
1 cup frozen peas
2 tablespoons reduced-fat milk
2 teaspoons reduced-salt gravy powder
350g packet Burger slaw salad mix

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Instructions

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1 Preheat oven to 220°C. Line an oven tray with a lip with non-stick baking paper. Place chicken on the prepared tray. Spray with oil and sprinkle with seasoning. Roast chicken for 20-25 minutes until golden and cooked through.

2 Meanwhile in a large pan with enough boiling water to cover them, cook potatoes for 14-20 minutes, until soft. Add peas in the last 3 minutes of cooking. Drain, return to pan. Add milk and cheese from salad bag. Mash until almost smooth. Season well.

3 Pour juice from chicken into a small pan. Add gravy powder and whisk in ½ cup (125ml) water. Whisk over low heat until mixture boils and thickens. Cool slightly to thicken. Place salad in a large serving bowl. Add the dressing and toss to combine.

4 Cut chicken into pieces (use 600g, keep remainder for cold lunches). Divide among serving plates with mash and gravy. Serve with the slaw.

Nutrition Info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Protein 46.4 g

Total fat 19.2 g

Saturated fat 7 g

Carbohydrates 21.8 g

Sugar 4.6 g

Dietary fibre 5.8 g

Sodium 766 mg

Calcium 80 mg

Iron 1.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.