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Lemon and Herb Chicken
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Lemon and Herb Chicken

Lemon and Herb Chicken

with Sticky Baked Veg and Crispy Kale

This Lemon and Herb Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Under 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 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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

1 sachet(s)

Lemon & Herb Seasoning

2 unit(s)

Skin-On Chicken Breasts

450 grams


2 unit(s)

Red Onion

30 grams

Tomato Puree

40 grams

Mango Chutney

100 grams

Chopped Kale

Not included in your delivery

2 tbsp

Olive Oil for the Marinade

2 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)2656 kJ
Energy (kcal)635 kcal
Fat20.1 g
of which saturates4.4 g
Carbohydrate72.4 g
of which sugars25.2 g
Protein46.5 g
Salt0.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray
Aluminum Foil


Marinate the Chicken

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.

Time to Fry

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 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.

Get Roasting

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.

Mix the Sticky Sauce

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.

Crisp up the Kale

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.  

Finish and Serve

When ready, cut the lemon and herb chicken widthways into 2cm thick slices, then share between your plates. 

Mix the potatoes, onions and kale together in the tray, then serve alongside.