Hot Honey Spiced Chicken Thighs and Rosemary Chips
with Tomato and Baby Gem Salad
The quantities provided above are averages only.
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
4 unit(s)
British Chicken Thighs
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, season with salt and pepper, then 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, add the chicken thighs and Central American style spice mix to a medium bowl with a drizzle of oil. Season with salt and pepper. Mix to coat the chicken in the spice.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 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.
Once the chicken is browned, pop it onto a baking tray lined with foil.
Remove the chips from the oven, turn them and pop them on the middle shelf.
Bake the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 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, salt and pepper. Stir the tomato chunks into the dressing.
Just before everything's ready, toss the salad through the dressing.
Share the spiced chicken thighs between your plates.
Serve the rosemary chips and salad alongside.
Drizzle the hot honey sauce over the chicken thighs to finish.
Enjoy!
