Family Favourite Butterflied Chicken and Cheesy Veg
For Adults: Add Pickled Onion, Soured Cream and Pumpkin Seeds
- Sulphites
- Milk
- Egg
- Milk
- May contain traces of allergens
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and speedy, this tender butterflied chicken is served with roasted potatoes, beetroot and carrots. Parents can add pickled onion, soured cream and pumpkin seeds whilst the kids tuck in.
Ingredients
450 grams
Potatoes
250 grams
Cooked Beetroot
1 unit(s)
Carrot
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Central American Style Spice Mix
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
15 grams
Pumpkin Seeds
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the beetroot into 2cm wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Halve, peel and slice one third of the red onion as thinly as you can.
Pop the sliced onion into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
Cut the remaining onion into roughly 3cm wedges.
When the potato wedges have 25 mins of roasting time remaining, add the carrot, onion wedges and beetroot to the same tray.
Drizzle over some oil, season with salt and pepper and toss together.
Return to the oven for the remaining roasting time.
Meanwhile, peel and grate the garlic (or use a garlic press).
Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breast(s) - you've butterflied your chicken! TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the potatoes and veg have 10 mins of roasting time remaining, sprinkle over the Italian style cheese, then return to the oven to melt, 10 mins.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.
Add the garlic and Central American style spice mix and fry for another 1-2 mins. Turn to coat the chicken in the garlic and spices.
Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Share the cheesy roasted veg and potatoes between your serving plates.
Top with the spiced chicken and drizzle over the soured cream.
Elevate me: Sprinkle the pumpkin seeds and the pickled onion over the adults' portions (and any kids' portions if they want them too!).
