Buttermilk Roast Chicken Dinner with Gravy and Green Beans
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1 whole chicken
- 300 ml buttermilk
- 800 g baking potatoes
- 300 g green beans
- 20 g plain flour
- 300 ml chicken stock
- 20 g butter
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 883 kcal
- Protein
- 74.4 g
- Carbohydrate
- 42 g
- of which sugars
- 7.1 g
- Fat
- 44.4 g
- of which saturates
- 14.2 g
- Fibre
- 6.7 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Marinate the whole chicken in the buttermilk with the dried thyme for at least 20 minutes.
- 2
Heat the oven to 190C (170C fan, gas 5). Place the chicken in a roasting tin with the potatoes, and roast for 70-75 minutes until the chicken is cooked through with no pink at the bone and the juices run clear.
- 3
Steam or boil the green beans for 5-6 minutes.
- 4
Pour off the roasting juices into a pan, whisk in the plain flour and butter, then gradually add the chicken stock, simmering for 4-5 minutes until thickened into a gravy.
- 5
Serve the chicken with the potatoes, green beans and gravy.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.