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Crispy Skin Chicken
Crispy Skin Chicken

Crispy Skin Chicken

with Buttery Veggies and Homemade Basil Oil

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In this recipe, we have given the traditional family favourite, roast chicken and veggies, 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.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Chicken Stock Pot

100 grams

Bulgur Wheat


2 unit(s)

Chicken Fillet

1 unit(s)


1 unit(s)


1 bunch(es)

Basil 20g

30 grams

Unsalted Butter


1 block(s)

Feta Cheese


Not included in your delivery

200 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3552 kJ
Energy (kcal)849 kcal
Fat53.0 g
of which saturates22.0 g
Carbohydrate44 g
of which sugars6.0 g
Dietary Fiber0 g
Protein50 g
Cholesterol0 mg
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Tray
Cutting board
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Add the chicken stock pot, stir to dissolve, then add the bulgur wheat. Cover with a lid, remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the wheat. Heat a drizzle of oil in a frying pan on medium heat.


Season the chicken with a pinch of salt and pepper. Lay them in your hot frying pan skin-side down. Cook until the skin is golden, 5-6 mins, then turn over and cook for another minute. Transfer to a baking tray skin-side up) and roast in your oven for 20 mins. Once cooked, remove from your oven and leave to rest for 5 mins. TIP: The chicken is cooked when no longer pink in the middle. Don't wash your pan, we'll use it again.


Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Remove the top and bottom from the courgette. Slice into ½cm wide rounds. Pick the basil leaves from their stalks. Finely chop half the basil leaves and roughly chop the other half. Finely chop the basil stalks (keep these basil parts separate).


Mix the finely chopped basil leaves with the olive oil (amount specified in the ingredient list) in a small bowl. Add a pinch of salt and black pepper. This is your basil oil! Heat the butter in your now empty frying pan on medium heat. Once melted, add the leek and basil stalks and cook until softened, 3 mins. Add the courgette and season with salt and black pepper. Cook until soft, stirring occasionally, 8 mins.


When the 8 mins are up, remove your pan with the veggies in from the heat. Crumble in the feta cheese and gently stir through the veggies. When the bulgur wheat is cooked, fluff it up with a fork. Taste and add more salt and pepper if you feel it needs it.


Once the chicken is cooked and rested, put it on a chopping board and cut it into slices about 1cm thick. Serve the bulgur wheat in large bowls with the crispy skin chicken, buttery veggies and the basil oil drizzled over. Enjoy!