Skip to main content
Roasted Chicken Thighs and Creamy Leek Sauce
Roasted Chicken Thighs and Creamy Leek Sauce

Roasted Chicken Thighs and Creamy Leek Sauce

with Mash and Peas

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

Tags:
Rapid
Allergens:
Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

2

Garlic Clove**

3

British Chicken Thighs

1

Mixed Herbs

1

Leek

120

Peas

75

Creme Fraiche

(Contains: Milk)

10

Chicken Stock Paste

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)654 kcal
Energy (kJ)2738 kJ
Fat33.1 g
of which saturates13.5 g
Carbohydrate55.3 g
of which sugars10.7 g
Protein42.9 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Baking Tray
Garlic Press
Potato Masher
Colander
Lid

Instructions

Cook the Potatoes
1

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

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

Chicken Time
2

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Drizzle with oil, season with salt and pepper, then rub in the mixed herbs and half the garlic. 

c) Roast on the middle shelf of your oven until browned and cooked through, 12-15 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
3

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.

Fry the Leek
4

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 Creamy Sauce
5

a) Stir the peas, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leek pan. Simmer until thickened, 3-4 mins. 

b) Taste the sauce and season with salt and pepper if needed.

c) Add a splash of water if it's a little too thick.

Serve Up
6

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

b) Serve with the mash alongside. 

Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Szechuan Glazed Duck Breast Donburi

Szechuan Glazed Duck Breast Donburi

with Pickled Carrot and Garlic Jasmine Rice
French Dip Inspired Steak Sandwich

French Dip Inspired Steak Sandwich

with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad
Ultimate Fish and Chips

Ultimate Fish and Chips

with Tartare Sauce, Garlic Asparagus and Peas
Smoky Chipotle Pulled Chicken Tagliatelle

Smoky Chipotle Pulled Chicken Tagliatelle

with Garlic Baguette and Peas
Crispy Sesame Chicken Schnitzel

Crispy Sesame Chicken Schnitzel

with Miso Mushroom Rigatoni and Smacked Cucumber Salad
Sticky Mustard Pork Belly and Red Wine Jus

Sticky Mustard Pork Belly and Red Wine Jus

with Dauphinoise Potatoes, Asparagus and Tenderstem®
Honey-Miso Tenderstem® Poke Rice Bowl

Honey-Miso Tenderstem® Poke Rice Bowl

with Sambal Charred Corn, Avocado and Peanuts
Creamy Lemon Rigatoni and Roasted Broccoli

Creamy Lemon Rigatoni and Roasted Broccoli

with Chilli and Garlic Pangrattato
One Pot Korma Spiced Sweet Potato Dal

One Pot Korma Spiced Sweet Potato Dal

with Baby Spinach and Naan Bread
Creamy Spinach and Aubergine Veggie Lasagne

Creamy Spinach and Aubergine Veggie Lasagne

with Pesto, Cheese, Onion and Wild Rocket
Speedy Chicken Noodles

Speedy Chicken Noodles

with Green Beans and Bell Pepper
Gochujang Glazed Pork Meatballs

Gochujang Glazed Pork Meatballs

with Sesame Chips and Carrot Salad
Butterflied Chicken and Romesco Yoghurt Sauce

Butterflied Chicken and Romesco Yoghurt Sauce

with Roasted Potato Chunks and Green Bean Salad
Sweet and Sticky Chicken on Rice

Sweet and Sticky Chicken on Rice

with Bell Pepper, Young Pea Pods and Onion
Family Favourite Cheddar Cheeseburger

Family Favourite Cheddar Cheeseburger

with Wedges, Baby Gem and Roasted Garlic Slaw
Tandoori Chicken Loaded Naan

Tandoori Chicken Loaded Naan

with Sweet Potato Chips, Tomato Salad and Cucumber Raita
Mexican Style Roasted Veg Salad

Mexican Style Roasted Veg Salad

with Garlic Croutons and Greek Style Cheese
Lebanese Style Baked Meatballs in Tomato Sauce

Lebanese Style Baked Meatballs in Tomato Sauce

with Spinach, Couscous and Parsley
Speedy Thai Inspired Pork Noodles

Speedy Thai Inspired Pork Noodles

with Stir-Fried Pepper and Carrot Ribbons
Roasted Mediterranean Style Veg Loaded Naan

Roasted Mediterranean Style Veg Loaded Naan

with Greek Style Cheese, Pesto and Baby Leaf Salad