HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrunchy Garlic Chicken
Crunchy Garlic Chicken

Crunchy Garlic Chicken

with Roasted Veggies

Read more

We love panko breadcrumbs. They're larger and more delicate than normal breadcrumbs so crisp up better when cooked. Today we're using them to bring some crunch to a garlicky chicken breast served with roasted veggies. Enjoy!

Allergens:MilkCereals containing gluten

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

1 pack(s)

New Potatoes

2 unit(s)

Chicken Fillet

2 unit(s)


1 unit(s)


½ unit(s)

Garlic Clove

½ bunch(es)

Flat Leaf Parsley

1 pot(s)

Creme Fraiche


15 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

½ tbsp

Dried Thyme

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat27.0 g
of which saturates13.0 g
Carbohydrate48 g
of which sugars16.0 g
Protein47 g
Salt0.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Half the new potatoes and put on a lined baking tray. Drizzle on a little oil and half the dried thyme. Season with salt and black pepper. Toss to coat and spread out evenly. Roast on the top shelf of your oven until golden, 30 mins. Place your hand flat on top of one of the chicken breasts and slice it from the side so it opens like a book. Repeat for all breasts (remember to wash your hands afterwards!).


Remove the top and bottom from the carrot (no need to peel) and courgette. Chop both into batons the size of your index finger. Pop on another lined baking tray, drizzle over some oil and season with salt, black pepper and the remaining dried thyme. Toss to coat, then roast on the middle shelf of your oven until soft, 20 mins. Peel and grate the garlic (or use a garlic press). Roughly chop the flat leaf parsley (stalks and all).


Put a splash of oil in a frying pan over medium-high heat. Season the chicken with salt and black pepper. Brown for 2-3 mins on each side then remove from the pan. When the potatoes have had 15 mins cooking time, shake the tray to turn them and pop the chicken on top. Roast together for the remaining 15 mins cooking time. TIP: The chicken is cooked when it is no longer pink in the middle.


Put the crème fraîche in a small bowl and mix in the garlic and half the parsley. TIP: Use less garlic if you’re not a fan. Put the panko breadcrumbs in another bowl with the remaining parsley, the olive oil (amount specified in the ingredient list) and a pinch of salt.


When the potatoes, chicken and veggies are ready, remove from the oven and switch your grill to medium-high. Put the carrots and courgettes together with the potatoes and cover with foil to keep warm. Transfer the chicken to the empty tray and cool for 3 mins. Spoon the crème fraîche mixture on each chicken breast then cover with the breadcrumbs. Grill until golden, 2-3 mins. TIP: Be careful - the crumbs burn easily!


Share the veggies between your plates and sit a garlicky chicken breast alongside. Serve any remaining crème fraîche as a dipping sauce. Enjoy!