Herby Parsley Chicken
with Sticky Baked Veg
This delicious Herby Parsley Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
2
Red Onion
2
Garlic Clove
30
Tomato Puree
40
Mango Chutney
1
Flat Leaf Parsley
2
Skin-On British Chicken Breasts
100
Chopped Kale
Not included in your delivery
2
Oil for the Chicken
2
Water for the Sauce
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 onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out. When the oven is hot, roast on the top shelf until the potatoes are golden and the onions are soft, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and the water for the sauce (see ingredients for amount). Mix together and leave to the side.
Finely chop the parsley (stalks and all) and pop into a medium bowl with the olive oil for the chicken (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 and equipment after handling raw chicken and its packaging.
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 sauce and mix together on the baking tray until nicely coated. Lay the kale on top, drizzle with a little oil and season with salt and pepper. TIP: Remove any tough stalks from the kale. Return the tray to your oven and bake until the kale is crispy, 4-5 mins.
Once cooked, transfer your chicken to 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: Customers loved the sticky baked veg, especially the mango chutney and tomato puree sauce on the potatoes.
- Ease of prep: Many found it quick and easy to make, though some felt the recipe steps could be clearer.
- Suggestions: Consider par-boiling potatoes first, as some found they took longer to cook than stated.
- Next-day meals: Several mentioned it reheats well in the oven for lunch the next day.
- Portions: Some felt the chicken breasts were too small or uneven in size for two people.
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