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.
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 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
Nutritional information
Utensils
Instructions
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.
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).
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.
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.
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.
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!
