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Figgy Chicken

Figgy Chicken

with Roasted Garlic Mash and Sugar Snap Peas

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Looking for a light and tasty midweek dinner option? Try cooking up our Chicken, Garlic Mash & Sugar Snap Peas for a delicious and speedy meal.

Tags:SpicyUnder 600 calories

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 sachet

Dried Oregano

2 unit(s)

Chicken Breast (skin-on)

1 sachet

Balsamic Vinegar


1 sachet

Fig Jam

1 sachet

Chicken Stock Powder

150 grams

Sugar Snap Peas

Not included in your delivery

1 tbsp

Olive Oil

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2111 kJ
Energy (kcal)505 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate56 g
of which sugars14.0 g
Protein46 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Cutting board
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel).When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Halve, peel and thinly slice the shallot. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it.


Pop the oil (see ingredients for amount) into a bowl and add the dried oregano. Season with salt and pepper, mix together then add the chicken breasts. Turn to coat in the herby oil. IMPORTANT: Wash your hands after handling raw meat.


Heat a frying pan on medium high heat (no oil). Once the pan is hot, lay in the chicken breasts skin side down (scrape in all the oil and herbs from the bowl). Fry until the skin is golden, 4-5 mins. Turn and cook for 3-4 mins on the flesh side, then transfer to a large baking tray skin side up. Add the garlic parcel and roast on the top shelf of your oven for 10 minutes.


Meanwhile, pop your frying pan back on medium heat (no need to wash). Add a drizzle of oil if the pan is dry. Add the shallot and fry until softened, 2-3 mins. Add the balsamic vinegar and cook until almost evaporated, then add the fig jam, chicken stock powder and water (see ingredients for amount). Bring to the boil and simmer until the mixture has thickened, 4-5 mins. TIP: Add a splash of water if you fee it needs it. Once cooked, remove the pan from the heat and set aside.


When the chicken has been cooking for 10 minutes, remove from the oven and carefully transfer the garlic to your chopping board. Add the sugar snaps to the baking tray with the chicken, drizzle with oil and season with salt and pepper. Roast the chicken and sugar snaps in your oven until the chicken is cooked through and the sugar snaps are tender, 5-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Once the potatoes are cooked, drain in a colander and return to the pan off the heat along with the roasted garlic. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Once cooked remove the chicken to a board to rest for a couple of minutes, then thinly slice. Serve the chicken with the mash and sugar snap peas. Add the chicken resting juices to the sauce, and reheat if necessary. Drizzle over the chicken. Enjoy!