Herby Crispy-Skinned Chicken
with Sticky Baked Veg
A quick, fresh and a well-balanced meal of fresh ingredients, this crispy-skinned chicken dish is everything you want in a midweek dinner. Packed with chicken, a super versatile meat that works brilliantly with the sweet and tangy flavours of the sticky roasted veggies. Pan-fry the chicken on a medium to high heat and then transfer to a baking tray to get that crispy skin texture just right. Always a crowd-pleaser, chicken works brilliantly with the Indian flavours in this dish to create a warm and aromatic meal that is simple and delicious
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
Not included in your delivery
2
Oil for the Chicken
Utensils
Instructions
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, a pinch of salt and pepper and 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.
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 bowl with the olive oil (see ingredient list for amount) and a pinch of salt and pepper. Mix together, then 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, 5 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray (skin side up) and place 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 a pinch of 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 place 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of crispy chicken, sticky roasted vegetables, and crispy kale.
- Ease of prep: Some found it simple to make, while others felt it was a bit fiddly or took longer than expected.
- Suggestions: Consider parboiling potatoes for crispiness, adding more varied vegetables, and ensuring even-sized chicken breasts.
- Next-day meals: Several mentioned it keeps well and makes good leftovers for lunch the next day.
- Portions: Some felt the chicken portions were too small or uneven, while others found the meal filling and generous.
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