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Herby Parsley Chicken with Diced Chorizo

Herby Parsley Chicken with Diced Chorizo

with Sticky Baked Potatoes, Green Beans and Crispy Kale

Custom recipe
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This Herby Parsley Chicken with Diced Chorizo is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Chicken Fillet (skin-on)

450 grams

Potatoes

150 grams

Green Beans

2 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 sachet

Mango Chutney

100 grams

Chopped Kale

60 grams

Chorizo

Not included in your delivery

2 tbsp

Oil for the Chicken

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2792 kJ
Energy (kcal)667 kcal
Fat25.4 g
of which saturates6.5 g
Carbohydrate56.5 g
of which sugars17.0 g
Protein53.8 g
Salt1.94 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 200°C.
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). Trim the green beans.
Pop the potatoes 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 on the middle shelf until golden, 25-35 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). Pop into a bowl with the tomato puree, mango chutney and the water for the sauce (see ingredients for amount). Mix together your sticky sauce and set aside.
Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins, then remove from the heat.

5

Meanwhile, once the potatoes have roasted, add the sticky sauce and chorizo 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.
Add the green beans to the veg tray and mix together with the potatoes, kale and chorizo, then share between your plates. Top with the herby chicken. Enjoy!