Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken and Chilli & Chive Sauce in just 20 minutes for a delicious and speedy meal.
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.
Chicken Fillet (skin-on)
Chicken Stock Paste
Water for the Sauce
a) Preheat your oven to 220°C. Fill and boil your kettle.
b) Heat a drizzle of oil in a frying pan on high heat and season the chicken with salt and pepper. Lay the chicken in the pan, skin-side down. Fry until golden, 3-4 mins, then turn and cook for another min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Put the chicken on a baking tray, skin-side up, roast on the top shelf of your oven until cooked, 12-15 mins. Set the pan aside. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 1/2 tsp of salt.
b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan. Cook until you can easily slip a knife through them, 12-15 mins, adding the spinach for the final min of cooking time.
c) Drain in a colander and return to the pan with the lid on, off the heat.
a) While the potatoes cook, halve, deseed and finely chop the chilli.
b) Finely chop the chives (or use scissors). Peel and grate the garlic (or use a garlic press).
c) Return the (now empty) frying pan to medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.
a) When hot, add the chilli (add less if you don't like too much heat) and garlic to the pan and stir-fry for 1 min.
b) Add the water for the sauce (see ingredients for amount) and chicken stock paste to the pan. Bring to the boil and simmer until slightly reduced, 2 mins.
c) Stir the crème fraîche into the pan along with three quarters of the chives. Season to taste with pepper, then remove the pan from the heat.
a) When the chicken is almost cooked, gently reheat the sauce. TIP: Add a splash of hot water if it needs loosening.
b) Season the spinach and potatoes with a pinch of salt and pepper. Add the butter (see ingredients for amount) and stir to combine.
a) Divide the spinach and potatoes between your plates.
b) Serve the chicken breast alongside and spoon the chilli and chive sauce all over.
c) Finish with a sprinkling of the remaining chives. Enjoy!