Crispy Skin Chicken
with Buttery Veggies and Homemade Basil Oil
In this recipe we have given the traditional family favourite, roast chicken and veg, a HelloFresh twist with homemade basil oil. Basil oil is super easy to make and gives a delicious peppery, aromatic flavour that tastes great drizzled over roast chicken and veggies.
The quantities provided above are averages only.
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
½
Chicken Stock Pot
100
Bulgur Wheat
(Contains Cereals containing gluten)
2
British Chicken Breasts
1
Leek
1
Courgette
(May contain Celery)
1
Basil
30
Unsalted Butter
(Contains Milk)
1
Feta Cheese
(Contains Milk)
Not included in your delivery
250
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Bring a pot of water (amount specified in the ingredient list) to the boil with the chicken stock pot. Preheat your oven to 200 degrees.
Once your water is boiling, stir to dissolve your stock pot, then add the bulgur wheat. Stir together, put a lid on the pot and remove from the heat. Leave to the side for 20-25 mins, or until the rest of the meal is ready. Put a frying pan on medium-high heat with a drizzle of oil and leave for a couple of mins to get hot.
Season each chicken breast with a pinch of salt and a good grind of black pepper and lay them in the frying pan skin-side down. Cook for 5-6 mins until the skin is golden, then turn over and cook on the flesh side for 1 minute more. Drizzle a little oil on a baking tray and then add your chicken to the tray (skin-side up). Put the tray on the top shelf of your oven for 20 mins, then remove from your oven and leave to rest for 5 mins. Tip: The chicken is cooked when it is no longer pink in the middle. Don't wash up your frying pan - you'll use it later!
While your bulgur wheat and chicken are cooking, tackle the veg! Chop off the root and the green leafy part from the leek, then cut the leek in half lengthways. Thinly slice into half moon shapes. Trim both ends off the courgette and cut into slices about ½cm wide. Pull the basil leaves off their stalks. Finely chop the basil stalks. Finely chop half the basil leaves and roughly chop the other half (keep these basil parts separate).
Mix your finely chopped basil leaves with the extra virgin olive oil (amount specified in the ingredient list), along with a small pinch of salt and a good grind of black pepper. This is your basil oil!
Put the butter in the frying pan you cooked the chicken, and put in on medium heat. Once melted, add your leek and basil stalks and cook for 3 mins before adding your courgette. Add a pinch of salt and a grind of black pepper and cook together on low heat for 8 mins, stirring occasionally, until soft.
When the 8 mins are up, remove the pan from the heat and add your roughly chopped basil leaves. Crumble in the feta and gently stir through your veggies. When your bulgur wheat is cooked, fluff it up with a fork. Taste and add more salt and black pepper if you feel it needs it.
Once your chicken is cooked and rested, put it on a chopping board and cut it into slices about 1cm wide.
Serve your bulgur wheat in large bowls with your buttery veggies, chicken and your basil oil drizzled over. Enjoy!
