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Crispy Roast Chicken

Crispy Roast Chicken

with Redcurrant Glaze, Mustard Mash & Roasted Broccoli

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Packed with classic flavours such as tarragon, mustard and redcurrant the Crispy Roast Chicken is sure to be a fantastic meal. We send you Chicken with the skin still on so that you can make the most of this great crispy ingredient which will add great texture and taste to your meal. Be sure to drizzle on the redcurrant jus to top it all off and enjoy a hearty family favourite.


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 conflict 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Chicken Thigh

1 pack(s)


1 pack(s)

Broccoli Florets

½ bunch(es)


1 pot(s)

Redcurrant Jelly

1 pot(s)

Wholegrain Mustard


1 pack(s)

Unsalted Butter


Not included in your delivery

2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)8301 kJ
Energy (kcal)1984 kcal
Fat57.0 g
of which saturates19.0 g
Carbohydrate54 g
of which sugars11.0 g
Protein59 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Lay the chicken thighs out on a lined baking tray, skin-side up, and drizzle with oil. Season with a good pinch of salt and pepper then roast on the top shelf of your oven until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


Meanwhile, chop the potato into 2cm chunks (no need to peel). Add to the saucepan of boiling water and cook for 12-15 mins. TIP: The potato is cooked when you can easily slip a knife through. Drain in a colander and return to the pan, o the heat.


While the potato cook, pop the broccoli florets another lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer. Roast on the middle shelf of your oven until crisp, 12-15 mins. tTIP: Pop these in halfway through the chicken cooking time so that everything is ready together.


Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Warm the redcurrant jelly and water (see ingredients for amount) in a small saucepan on medium heat, stirring to ensure the jelly is dissolved. Stir in half the tarragon then reduce on a low heat until thick and sticky, 3-5 mins. Season to taste with salt and pepper.


Mash the potato with a potato masher along with the mustard, butter and a pinch of salt and pepper. Mix in a splash of milk (if you have some). Keep warm with the lid on o the heat.


Serve the mustardy mash on plates topped with the roast chicken and broccoli. Drizzle the redcurrant glaze all over the chicken, then finish with a sprinkling of the remaining tarragon. Enjoy!