Hot Honey Spiced Chicken Breast
with Rosemary Chips and Baby Gem Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
15 grams
Honey
30 grams
Hot Sauce
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Meanwhile, in a medium bowl, add the chicken breasts, Central American style spice mix and a drizzle of oil.
Season with salt and pepper, then mix to coat the chicken in the spices. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken breasts flat in the pan. Fry until browned all over, 5 mins each side.
While the chicken fries, in a small bowl, mix together the honey and hot sauce. This is your hot honey sauce- set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the chicken is browned, pop it onto a baking tray lined with foil.
Remove the chips from the oven, turn them, then pop onto the middle shelf.
Bake the chicken on the top shelf of your oven until cooked through, 10-12 mins. Once cooked, cover with foil and rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken bakes, trim the baby gem, halve lengthways, then thinly slice. Cut the tomato into 1cm chunks.
In a medium bowl, combine the red wine vinegar, a drizzle of oil, a pinch of sugar (if you have any) and season with salt and pepper. Stir the tomato chunks into the dressing.
Just before everything's ready, toss the salad through the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Slice the chicken into 2cm thick slices then share between your plates.
Serve the rosemary chips and salad alongside.
Drizzle the hot honey sauce over the chicken to finish.
Enjoy!
Step 2 MOD: If you've chosen chicken breast instead of thigh, prep the chicken in the same way.
Step 3 MOD: Fry the chicken breast in the pan for 5 mins on each side instead.
Step 4 MOD: Pop the chicken onto a baking tray and roast on the top shelf, 10-12 mins. When cooked, remove from the oven and cover with foil. Once rested, slice each chicken breast widthways into 2cm thick slices and serve.
