Roast chicken with mash, gravy and slaw

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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.