Roasted Chicken and Chive Sauce
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Roasted Chicken and Chive Sauce

Roasted Chicken and Chive Sauce

with Buttered Peas and Potatoes

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken and Chive Sauce in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
High Protein

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 Time25 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Skin-On British Chicken Breasts

1 sachet(s)

Lemon & Herb Seasoning

450 grams


120 grams


1 bunch(es)


2 unit(s)

Garlic Clove

5 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

15 grams



Nutritional information

Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat29.6 g
of which saturates14.4 g
Carbohydrate55.1 g
of which sugars7.3 g
Protein47.1 g
Salt0.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press
Kitchen Shears


Roast the Chicken

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the chicken, skin-side down. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.

c) Transfer the chicken to a baking tray, skin-side up, sprinkle over the lemon & herb seasoning, then roast on the top shelf of your oven until cooked, 12-15 mins. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Potato Time

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 0.5 tsp salt.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until you can easily slip a knife through, 12-15 mins. Add the peas for the final min of cooking time. 

d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.

Chop and Grate

a) While the potatoes cook, finely chop the chives (use scissors if easier).

b) Peel and grate the garlic (or use a garlic press). 

Make your Chive Sauce

a) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.

b) Once hot, add the garlic to the pan. Stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.

d) Mix in the creme fraiche and three quarters of the chives. Season to taste with pepper, then remove from the heat.

Finish Up

a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.

b) Season the cooked peas and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.


a) Cut the chicken widthways into 2cm thick slices, then transfer to your plates.

b) Serve the peas and potatoes alongside, then spoon the chive sauce over the chicken.

c) Finish with a sprinkling of the remaining chives.