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Herby Parsley Chicken

Herby Parsley Chicken

with Sticky Baked Veg and Crispy Kale

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This delicious Herby Parsley Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories

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

2 unit(s)

Chicken Fillet (skin-on)

1 sachet

Mango Chutney

100 grams

Chopped Kale

1 sachet

Tomato Puree

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Red Onion

450 grams

Potatoes

Not included in your delivery

2 tbsp

Olive Oil for the Marinade

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2433 kJ
Energy (kcal)582 kcal
Fat16.1 g
of which saturates3.3 g
Carbohydrate66.2 g
of which sugars25.0 g
Protein44.7 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Frying Pan
Baking Tray
Aluminum Foil
Garlic Press
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Finely chop the parsley (stalks and all) and pop into a medium bowl with the olive oil for the marinade (see ingredients for amount). Season with salt and pepper and mix together.
Add the chicken to the bowl and mix to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

2

Heat a frying pan on medium-high heat (no oil).
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Halve and peel the onion. Quarter each half.
Pop the veg onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

3

When the oven is hot, roast the potatoes and onions on the middle shelf until golden, 30-40 mins. Turn halfway through.
Once seared, transfer the chicken to another baking tray, skin-side up, then roast on the top shelf until cooked, 18-25 mins.
When the chicken is cooked, transfer to a board to rest for a couple of mins loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

While everything roasts, 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 well and set aside.

5

Once the veg has roasted, add the sticky sauce to the tray and mix together until well 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.

6

When everything is ready, cut the chicken widthways into 2cm slices.
Mix the potatoes, onions and kale together in the tray and share between your plates. Top with the herby chicken. Enjoy!