Butterflied Honey Chicken and Fondant Potatoes
with Balsamic Pesto Tomatoes and Courgette
- Sulphites
- Nuts
- Cashew nuts
- Milk
- May contain traces of allergens
- Celery
- Peanut
Fondant potatoes are a classic French way of cooking potatoes, with fondant meaning 'melting'. These potatoes are so called as they are crispy and golden on the outside whilst soft and tender in the middle. They're baked in a garlic infused buttery broth which absorbs into the potatoes to give them their delicious flavour.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
15 grams
Chicken Stock Paste
2 unit(s)
British Chicken Breasts
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
Not included in your delivery
30 grams
Butter for the Potatoes
100 milliliter(s)
Boiled Water for the Stock
1 tbsp
Honey
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Peel and halve the potatoes widthways to form 2cm tall potato chunks. If they are larger potatoes, you may need to cut them widthways into thirds or quarters.
Trim the rounded tops and bottoms to make cylinders - the top and bottom of the potato should have a flat edge (discard the top bit)
Heat a drizzle of oil in a large pan on medium-high heat. Once hot, fry the potatoes cut-side down for 4-5 mins until golden, then flip and repeat. Transfer to a small ovenproof dish in a snug single layer.
While the potatoes cook, peel and grate the garlic. Trim the courgette and slice into 1cm thick rounds.
Pop the tomatoes (whole) onto a piece of foil. Drizzle over the balsamic glaze and some oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Put the courgette slices onto one side of a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. Put your tomato parcel on the other side of the baking tray. Set aside for now.
Once the potatoes are removed from the pan, add butter (see pantry for amount) to the (now empty) pan and heat on medium-high until melted. Once melted, add the garlic and fry until fragrant, 1 min.
Remove the pan from heat, then pour in the boiled water for the stock (see pantry for amount) and stir in the chicken stock paste.
Briefly return to a high heat to bring to a boil, then remove from the heat and pour the buttery stock around the potatoes so it comes to three quarters of the way up the sides of the potatoes. Add more water if needed.
Add your potatoes to the middle shelf of the oven and roast until tender, 25-30 mins.
When the potatoes have been in the oven for 10 mins, add the courgette and tomato tray to the top shelf and roast until the courgette is softened and browned, 18-20 mins. Turn halfway through.
While everything cooks, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.
Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the potatoes have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.
Once cooked, remove the pan from the heat and drizzle the honey over the chicken (see pantry for amount) and turn to coat.
Leave to rest for a couple of mins in the pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once everything's cooked, carefully remove the tomatoes from their parcel and add to the tray with the courgettes. Add the pesto to the tray and gently mix together.
Serve the chicken with the pesto balsamic veg and fondant potatoes alongside (discard the stock the potatoes were cooked in). Season the potatoes with salt and pepper.
Add a dollop of mayo (see pantry for amount) for dipping the chicken in.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the fondant potatoes, calling them delicious and a new favourite. The pesto-balsamic vegetable combination received mixed reviews.
- Ease of prep: Some found the recipe time-consuming and complex, with multiple steps and timing to manage. Consider this a weekend meal for less experienced cooks.
- Suggestions: For quicker prep, try roasting or sautéing potatoes instead of the fondant method. Consider reducing pesto to balance flavours.
- Portions: Several reviewers felt the meal was too small, particularly the chicken. Consider adding extra vegetables or sides to bulk up the dish.
