Herby Crispy Skin Chicken

Name: Herby Crispy Skin Chicken with Sticky Baked Veg
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 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; 2 Oil for the Chicken

with Sticky Baked Veg

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

Skin-On British Chicken Breasts

Mango Chutney

100

Chopped Kale

Tomato Puree

Garlic Clove**

Dried Thyme

Red Onion

450

Potatoes

Coriander

Not included in your delivery

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

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.

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.

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.

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.

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.

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!