Family Favourite Thyme Roasted Chicken

Name: Family Favourite Thyme Roasted Chicken with Roasted Veg and Chilli Glaze
Total time: 50 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 grams Potatoes; 1 unit(s) Red Onion; 2 unit(s) Carrot; 1 unit(s) Bell Pepper; 1 sachet(s) Dried Thyme; 2 unit(s) British Chicken Breasts; 10 grams Chicken Stock Paste; 25 grams Red Pepper Chilli Jelly; 50 milliliter(s) Water for the Glaze; 2 tbsp Mayonnaise

with Roasted Veg and Chilli Glaze

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Herby roasted chicken, roasted veg and a sticky red pepper chilli glaze creates a wholesome and vibrant dinner that's perfect for midweek. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.

Tags:

Calorie Smart

•Family Friendly

•High Protein

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.

Total50 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

2 unit(s)

Carrot

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 sachet(s)

Dried Thyme

2 unit(s)

British Chicken Breasts

10 grams

Chicken Stock Paste

25 grams

Red Pepper Chilli Jelly

Not included in your delivery

50 milliliter(s)

Water for the Glaze

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2340 kJ

Energy (kcal)559 kcal

Fat16.5 g

of which saturates2.6 g

Carbohydrate71.1 g

of which sugars23.9 g

Dietary Fibre11 g

Protein38.9 g

Salt1.4 g

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

Utensils

•Baking Tray

•Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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 middle shelf until golden, 30-40 mins. Turn halfway through.

While the wedges cook, halve and peel the red onion, then cut each half into 3 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the veg onto a baking tray. Drizzle with oil, sprinkle over half the thyme and season with salt and pepper. Toss to coat.

Roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.

Meanwhile, season each chicken breast with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, sprinkle over the remaining thyme and cook until browned, 5 mins each side.

Once browned, transfer the chicken to the veg baking tray and return to the top shelf. Roast until the chicken is cooked through and the veg are tender, 15-20 mins. Set your pan aside.

Once cooked, transfer the chicken to a board. Cover and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything is in the oven, return the (now empty) frying pan back on medium heat (no need to clean).

Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.

Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.