Herby Crispy-Skinned Chicken

Name: Herby Crispy-Skinned Chicken with Sticky Baked Veg
Total time: 40 min
Yield: 2
Cuisine: British
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 April 25, 2019

Get 50% off 1st box + free dessert for 3 months!

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

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)611 kcal

Energy (kJ)2556 kJ

Fat23 g

of which saturates5 g

Carbohydrate63 g

of which sugars22 g

Protein41 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

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, 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!