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Herby Crispy Skin Chicken
Herby Crispy Skin Chicken

Herby Crispy Skin Chicken

with Sticky Baked Veg

Mimi Morley
Mimi MorleyPublished on July 16, 2020
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This Herby Crispy Skin Chicken is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

2

Skin-On British Chicken Breasts

40

Mango Chutney

100

Chopped Kale

30

Tomato Puree

2

Garlic Clove**

1

Dried Thyme

2

Red Onion

450

Potatoes

1

Coriander

Not included in your delivery

2

Oil for the Chicken

Nutritional information

Energy (kcal)585 kcal
Energy (kJ)2448 kJ
Fat16 g
of which saturates3 g
Carbohydrate66 g
of which sugars22 g
Protein46 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Bowl
•Grater
•Medium Bowl
•Grill Pan
•Plate

Cooking Instructions and Tips

Roast the Potatoes
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Halve and peel the onion. Quarter each half. Pop the potatoes and onions on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the dried thyme. Toss to coat, then roast them on the top shelf of your oven until the potatoes are golden and the onions nice and soft, 25-35 mins, turn halfway.

Finish the Prep
2

Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and 1 tbsp of water per person. Mix together and leave to the side.

Prep the Meat
3

Finely chop the coriander (stalks and all) and pop in a medium bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the chicken to the bowl and turn to coat in the mixture. IMPORTANT: Wash your hands after handling raw meat.

Cook the Meat
4

Heat a frying pan on medium high heat (no oil). Once the pan is hot, lay in the chicken breasts skin side down and fry until the skin is golden, 4-5 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray (skin side up) and pop on the middle shelf of your oven to roast until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Kale
5

Once the potatoes and onion are cooked, add the tomato/chutney mixture and mix together until they are nicely coated. Lay the kale on top, drizzle with a little oil and season with salt and pepper. Return it to your oven and bake until the kale is crispy, 4-5 mins.

Finish and Serve
6

Once cooked, remove the chicken from your oven and pop on a board to rest for a couple of mins. Mix the potatoes, onions and kale together in the tray and spoon onto plates. Thinly slice the chicken and serve on top. Enjoy!

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