Name: Honeyed Chicken Thigh and Veggie 'Nduja Traybake with Sesame Roast Potatoes, Kale and Green Beans
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 5 grams Roasted White Sesame Seeds; 160 grams Green Beans; 4 unit(s) British Chicken Thighs; 30 grams Honey; 1 sachet(s) Vegan ‘Nduja; 100 grams Kale; 2 tbsp Mayonnaise

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Recipes

Italian Recipes

Honeyed Chicken Thigh and Veggie 'Nduja Traybake

with Sesame Roast Potatoes, Kale and Green Beans

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It only takes 10 minutes to prep this Honeyed Chicken Thigh and Veggie 'Nduja Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:

High Protein

Allergens:

Sesame

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 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

160 grams

Green Beans

4 unit(s)

British Chicken Thighs

30 grams

Honey

1 sachet(s)

Vegan ‘Nduja

100 grams

Kale

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3326 kJ

Energy (kcal)795 kcal

Fat42.7 g

of which saturates10 g

Carbohydrate59.5 g

of which sugars15.9 g

Dietary Fibre7.2 g

Protein52.8 g

Salt1.3 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Aluminum Foil

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto one side of a large baking tray. Drizzle with oil and sprinkle over the sesame seeds. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the potato chunks on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the green beans.

Pop your beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.

Pop the parcel onto one side of a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

Meanwhile, lay the chicken thighs on a large plate. Season with salt and pepper.

Drizzle over the honey and vegan 'nduja (add less if you'd prefer things milder), then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When the beans have 15 mins remaining, remove the tray from the oven.

Pop the chicken thighs alongside the parcel.

Return the tray to the middle shelf of your oven for the remaining time, until the beans are tender and the chicken is browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the potatoes have 8 mins remaining, remove the tray from the oven.

Spread the kale on the other side of the baking tray, drizzle with oil and season with a pinch of salt and pepper to taste.

Return the tray to the oven for the remaining time, until the kale is crispy, 7-8 mins.

Once roasted, share the chicken thighs between your plates.

Serve the roasted potatoes, kale and green beans alongside. Add a dollop of mayo (see pantry for amount) for dipping.

Enjoy!