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Thyme Roasted Chicken

Thyme Roasted Chicken

with Roasted Veg and Chilli Glaze

This delicious Thyme Roasted Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
Calorie Smart
High Protein

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.

Preparation Time50 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

2 unit(s)

Carrot

1 unit(s)

Bell Pepper

(May contain Celery)

1 bunch(es)

Thyme

2 unit(s)

British Chicken Breasts

10 grams

Chicken Stock Paste

25 grams

Red Pepper Chilli Jelly

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

50 milliliter(s)

Water for the Glaze

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Nutritional information

Energy (kJ)2168 kJ
Energy (kcal)518 kcal
Fat9.1 g
of which saturates1.9 g
Carbohydrate68.4 g
of which sugars23 g
Protein46.1 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Large Frying Pan
Pan

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Prep Time
2

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

Marinate the Chicken
3

Add the chicken breasts to a large bowl with the olive oil for the marinade (see pantry for amount) and half the thyme. Season with salt and pepper, mix well, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the veg onto a baking tray. Drizzle with oil, sprinkle over the remaining thyme and season. Toss to coat, then roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.

Get Frying
4

While the veg roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, lay the marinated chicken into the pan and cook until browned, 5 mins each side.

When the veg has been in the oven for 10 mins, pop the chicken on top and roast for the remaining 15-20 mins. Set your pan aside.

Once cooked, transfer the chicken to a board. Cover and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make the Chilli Glaze
5

Meanwhile, pop the (now empty) frying pan back on medium heat (no need to clean).

Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.

Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.

Finish and Serve
6

When everything's ready, cut the chicken into 2cm thick slices.

Add the roasted veg to the tray of wedges and gently toss together. Transfer to your plates and arrange the sliced chicken on top.

Reheat the chilli glaze if needed, adding a splash of water if it needs loosening a little, then spoon over the chicken to finish.

Enjoy!

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