Spring Chicken, Peas and Potatoes
with Roasted Shallots, Greek Style Salad Cheese and Pesto
This Spring Chicken, Peas and Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Potatoes
2
Garlic Clove
3
British Chicken Thighs
1
Lemon & Herb Seasoning
1
Echalion Shallot
32
Fresh Pesto
(Contains Milk)
120
Peas
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2
Mayonnaise
10
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop the chicken into a bowl with a drizzle of oil, the lemon & herb seasoning and garlic. Season with salt and pepper, stir to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Halve and peel the shallot, then cut each half into 3 wedges.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.
When the chicken is browned, pop it onto a baking tray lined with foil. Add the shallot to the tray with a drizzle of oil.
Bake the chicken on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, stir the pesto and mayo (see pantry for amount) together. Set aside.
When the chicken and shallot are cooked, toss through the peas and butter (see pantry for amount). Cover to keep warm while the potatoes finish cooking.
Share the roast potatoes between your bowls. Top with the chicken, roasted shallot and peas.
Dollop on the pesto mayo and crumble over the Greek style salad cheese to finish.
Enjoy!
