HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Crispy Skin Chicken And Broccoli Florets
topBanner
Herby Crispy Skin Chicken and Broccoli Florets

Herby Crispy Skin Chicken and Broccoli Florets

with Sticky Baked Veg

Custom recipe
Read more

.

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

2 unit(s)

Red Onion

1 pot(s)

Dried Thyme

2 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 pot(s)

Mango Chutney

1 bunch(es)

Coriander

2 tbsp

Olive Oil for the Chicken

2 unit(s)

Chicken Fillet (skin-on)

200 grams

Broccoli Florets

100 grams

Kale

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2582 kJ
Energy (kcal)617 kcal
Fat17.0 g
of which saturates3.0 g
Carbohydrate66 g
of which sugars23.0 g
Protein50 g
Salt0.48 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

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. When the chicken has been in the oven for 5 mins, add the broccoli to the baking tray with the potatoes and roast, until tender,12-15 mins.

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.

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!