Meatless Farm Easter plant-based roast chicken

Apricot Harissa Chicken Roast Dinner

It’s Sunday. The sound of Formula 1 echoes in the distance. There’s condensation on the windows from your morning porridge. You’re still in your dressing gown. Zero judgement here.


There is however a roast dinner to cook. Time is ticking away but fear not. There is a recipe to make everyone happy and today it’s our M*** F*** Apricot Harissa Chicken Roast Dinner.


  • 1 pack Meatless Farm Plant-Based Chicken Breasts
  • 1 tbsp of Belazu apricot harissa or apricot jam mixed with harissa paste (this is your glaze)
  • 2 large potatoes, washed and peeled – keep the peelings
  • 200g baby carrots, washed (or use regular carrots, peeled and chopped)
  • ½ sweetheart cabbage, cut in half again lengthways
  • A handful of peas
  • 100g mushrooms
  • 1 tbsp white miso
  • 1 tsp maple syrup/agave
  • 300ml gravy, prepared to packet instructions
  • 1 knob of vegan butter


  1. Let’s get the spuds on first. We are going to boil then air fry ours, but the same time guidelines apply if you choose to use the oven. Place the potatoes in a deep pan of cold salted water along with the peelings, bring to the boil and simmer for 15-20 mins or until the potatoes are really tender. Drain in a colander, then give them a gentle shake to fluff up and let them cool.
  2. Next, get the whole carrots into a pan with a knob of vegan butter, a pinch of sea salt and add some aromatics if you’re feeling fancy – think bay/thyme/garlic/caraway seeds etc. Put a tight fitting lid on or cover with tin foil and cook on the lowest of low heats for 35-40 mins or until the carrots are tender.
  3. Once the potatoes are cooked, pre-heat the air-fryer or oven to 180C and toss the potatoes through some heated oil. Do this in a pan for the air-fryer. Cook the potatoes and peelings with some sea salt for 30 mins before turning and cooking for another 20-30 mins until crispy.
  4. Meanwhile let’s sort the gravy. Heat some oil in a pan, sauté the mushrooms on a med/high heat, season well with pepper and salt. Once they’re nicely browned add your gravy, keep this to one side and warm just before serving.
  5. In a non-stick frying pan, over a med/low heat add a drizzle of oil and cook your Meatless Farm Plant-Based Chicken Breasts until browned on each side. They’ll take around 12 mins. Then brush over the apricot harissa glaze. Leave these on a low heat whilst we finish up the sides (alternatively you can roast them in the oven for around 12-15 mins at 180C. Brushing with the glaze for the final 5 mins of cooking).
  6. For the cabbage, mix the miso and maple in a small bowl, then add a splash of water. Blanch the cabbage for 2 mins in boiling water, drain well and pat dry. In a hot frying pan add a drizzle of oil with a knob of butter and place your cabbage face down pan to char it. When it’s close to being ready, butter that baby up with the miso maple glaze.
  7. Microwave those peas, check a spud dipped in gravy (chef’s perks) , check the carrots, and we’re away! Bang it all together on a plate and pour on the gravy.

***If you’re feeling fancy, you might toss those spuds through a herby roasted garlic butter before serving and make sure you sprinkle on the peeling scraps!***


There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!