Roast Chicken
with Saffron Aioli, Roasted Wedges and Veggies
Cooking the red onions, carrots and red peppers on the same tray as the chicken creates a really lovely depth of flavour and will leave your kitchen smelling amazing. With just 10 minutes hands-on cooking time, and with minimal washing up, this is a great thing to knock together if you’ve got a full house or just in the mood for something hassle-free. Adding saffron to garlicky aioli adds a little bit of luxury to this dish and is a flavour combination you’ll be recreating time and time again.
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
1
Bell Pepper
2
British Chicken Breasts
1
Saffron
2
Garlic Mayonnaise
1
Carrot
1
Red Onion
450
Potatoes
½
Dried Thyme
Not included in your delivery
2
Oil for the Chicken
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and boil your kettle. Chop the potato into wedges the width of your index finger (no need to peel!). Lay the wedges on a lined baking tray and drizzle over a little oil. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until golden brown on the outside and so on the inside, 30-35 mins. Give the baking tray a good shake halfway through cooking.
Halve, peel and chop the red onion into 2cm chunks. Remove the top and bottom from the carrot (no need to peel!), halve lengthways and then chop into batons the size of your little finger. Halve, then remove the core from the the red pepper, and slice into 1⁄2cm wide strips.
Put the chicken in a bowl and add the olive oil (see ingredients for amount), half the dried thyme, salt and a grind of pepper. Massage the seasoning into your chicken. Pop the onion, carrot and red pepper on another lined baking tray, season with a pinch of salt, a good grind of pepper and remaining dried thyme. Toss in a glug of oil. Roast on the middle shelf of your oven for 25 mins.
Heat a frying pan on medium-high heat. Lay in the chicken breasts, cook for 2-3 mins each side. Transfer to your baking tray on top of the veggies, swap the trays over so the veggies and chicken are on the top shelf and the potato wedges are on the middle shelf. Cook for the remaining 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Whilst roasting, pour the boiling water (see ingredients for amount) into a small bowl and add the saffron powder. Cover with some clingfilm or foil. Set aside for 10 mins then whisk the garlic mayo into it with a fork.
Take your chicken, veggies and potato wedges out of the oven. Slice each chicken breast into five strips. Combine the veggies and wedges together and spoon onto plates. Arrange the chicken on top and then drizzle over the saffron aioli. Enjoy!
Look at what you have made! Feeling proud? You should be. So enjoy this moment, you deserve it.
