Roasted Chicken Thighs and Cheesy Leek Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Chicken Thighs and Cheesy Leek Sauce

Roasted Chicken Thighs and Cheesy Leek Sauce

with Asparagus and Mash

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

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 Time20 minutes
Cooking time20 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

4 unit(s)

British Chicken Thighs

1 sachet(s)

Mixed Herbs

150 grams


1 unit(s)


75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3289 kJ
Energy (kcal)786 kcal
Fat42.1 g
of which saturates17.2 g
Carbohydrate53.4 g
of which sugars8.5 g
Protein55 g
Salt2.39 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Baking Tray
Potato Masher


Cook the Potatoes

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

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

c) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

d) Meanwhile, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.

Chicken and Asparagus Time

a) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Drizzle with oil, season, then rub in the mixed herbs and half the garlic. Put the asparagus on the other side of the baking tray, drizzle with oil, season, then toss to coat.

b) Roast on the middle shelf of your oven until the chicken cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Make your Mash

a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat. 

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

Get Frying

a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

d) Add the remaining garlic and cook for 1 min.

Bring on the Cheesy Sauce

a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 2-3 mins. 

b) Stir through the Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up

a) When ready, share the chicken thighs between your plates. Spoon over the cheesy leek sauce.

b) Serve with the mash and asparagus alongside.