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MCB Parisienne Chicken

with garlic beans, roasties and parsley relish
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
344 kcal
Protein
: 
6.5g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Chicken Thigh, Bone-In, Skin-On

150 grams

Green Beans

1 pot(s)

Parisienne Style Herbs

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

450 grams

Potatoes

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)1438 kJ
Energy (kcal)344 kcal
Fat8.8 g
of which saturates1.3 g
Carbohydrate48.7 g
of which sugars5.3 g
Dietary Fibre8.6 g
Protein6.5 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220 degrees. Chop the potato into 2cm chunks (no need to peel!). Pop them onto a baking tray in one even layer. Drizzle on some oil and season with salt and pepper. Use your hands to rub the oil and seasoning over the potatoes. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

In the meantime, zest and half the lemon. Pop the chicken thighs in a bowl and drizzle on some oil. Season with salt, half the lemon zest and the Parisienne spice. Rub the spice all over the chicken with your hands. IMPORTANT: Remember to wash your hands after handling raw meat!

3

Heat a splash of oil in a frying pan over medium high heat. When hot, add the chicken, skin side down. Fry until the skin is golden, 4-5 mins, then turn over and fry for 1 minute more. Transfer the chicken, skin side up, to the tray with the potatoes. Roast for the remaining time until cooked, 20-25 mins. Keep the pan. IMPORTANT: The chicken is cooked when no longer pink in the middle!

4

Meanwhile, trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). In a bowl, mix the parsley with a squeeze of lemon juice, the rest of the lemon zest and the olive oil for the relish.

5

Wipe out the now empty frying pan and return to a medium heat with a splash of oil. Once hot, add the green beans and stir fry until tender, 5-6 mins. Add the garlic, cook for a minute more. Remove the pan from the heat. Add the potatoes to the green beans, or the green beans to the potatoes, whichever is easiest, and toss together to combine.

6

Share the potato and green beans between your plates. Pop the chicken thighs on top and spoon over the parsley relish. Enjoy!

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