Roast Potato Chicken Gravy Bake
The perfect comfort food for the cold weather. Packed with a herby chicken and veg mix, before being topped with sliced roast potatoes, parmesan and baked for an extra crispy top.
Ingredients
Directions
- 1
Add the roast potatoes in the airfryer for 20 minutes at 200 degrees celsius.
- 2
Season the diced chicken with a tsp of rosemary, thyme and a pinch of salt and pepper. Add to a frying pan, until cooked through.
- 3
Once cooked, remove from the pan and set to one side. Deglaze the pan if needed with 2 tbsp white wine vinegar.
- 4
Add in the diced onion and carrot. Fry for 5 minutes until slightly soft, then add in the chopped garlic, remaining tsp of rosemary and thyme with a pinch of salt and pepper. Mix well before pouring in the stock.
- 5
Preheat the oven to 200 degrees celsius.
- 6
Cook for a few minutes before adding in the frozen peas, cooking for 2 more minutes before pouring in the gravy and removing from heat.
- 7
Slice the cooked roast potatoes in half or thirds where they are larger. Transfer the chicken mix into a baking dish. Top with the roast potatoes ensuring most of the surface is covered.
- 8
Scatter grated parmesan before popping in the centre of a preheated oven for 15 minutes.
- 9
Serve with fresh herbs scattered on top.
