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Crispy Roast Chicken

Crispy Roast Chicken

with New Potatoes and Leek & Tarragon Sauce

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Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that chicken, tarragon and cream are a flavour combination that our customers absolutely love. And because time should never stand in the way of a delicious meal, our chefs have created a superquick recipe that contains all the flavours you can’t get enough of! We’ll send them your compliments.


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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

2 unit(s)


½ bunch(es)


2 unit(s)

Chicken Fillet (skin-on)

½ sachet

Chicken Stock Powder

¾ pack(s)

Creme Fraiche


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat31.0 g
of which saturates12.0 g
Carbohydrate38 g
of which sugars8.0 g
Protein40 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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a) Fill and boil your kettle. Put the chicken breasts, skin-side up, on a baking tray and drizzle with oil. b) Season with salt and pepper then roast on the top shelf of your oven until golden and cooked through, about 20-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


a) Chop the new potatoes into 2cm chunks (no need to peel) and pop into a large saucepan with a pinch of salt. b) Pour on the boiling water from your kettle and put the pan on high heat. c) Boil until tender, then drain into a colander, 12-15 mins.


a) Meanwhile, trim the root and dark green leafy part from the leek. b) Halve lengthways then slice widthways. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).


a) Heat a splash of oil in a frying pan on medium heat. Add the leeks and cook, stirring, until soft, 5-6 mins. b) Add the water (see ingredients for amount) and stock powder. Bring to the boil, stir to dissolve the stock powder, then reduce the heat to low.


a) Stir the crème fraîche and half the chopped tarragon into the leek mixture. b) Remove from the heat. Season to taste with salt and pepper.


a) Slice the chicken and serve with the potatoes alongside. b) Top with the leek and tarragon sauce and finish with a sprinkling of remaining tarragon. Enjoy!