Lemon and Herb Bacon Chicken
with Sticky Baked Veg and Crispy Kale
This Lemon and Herb Bacon Chicken 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 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.
Ingredients
3 unit(s)
Garlic Clove
1 sachet(s)
Lemon & Herb Seasoning
2 unit(s)
Skin-On British Chicken Breasts
450 grams
Potatoes
2 unit(s)
Red Onion
30 grams
Tomato Puree
40 grams
Mango Chutney
100 grams
Chopped Kale
90 grams
British Smoked Bacon Lardons
Not included in your delivery
2 tbsp
Olive Oil for the Marinade
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Pop half the garlic into a medium bowl with the lemon and herb seasoning and the olive oil for the marinade (see pantry 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.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once golden, set aside for now.
Clean the pan, then pop back on medium-high heat (no oil). 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 red onions, then 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.
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.
While everything roasts, in a small bowl, combine the remaining garlic, tomato puree, mango chutney and water for the sauce (see pantry for amount). Set aside.
Once the veg has roasted, add the sticky sauce to the tray and mix together until well coated.
Lay the kale on top of the sticky veg, 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 on the middle shelf until the kale is crispy, 7-8 mins.
When everything's ready, cut the chicken widthways into 2cm thick slices.
Mix the bacon, potatoes, onions and kale together in the tray and share between your plates.
Top with the lemon and herb chicken.
Enjoy!
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