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Roman Chicken

Roman Chicken

with Mashed Potato

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People often say “when in Rome…” Well, to them we say “when not in Rome, you can still enjoy a mean Roman Chicken”. If I can give you one tip for this dish, it is to chop up that parsley and thyme nice and small - this will give the dish the herby flavour it deserves. Enjoy!

Tags:Not Suitable for CoeliacsLactose FreeFamily Friendly

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.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)


2 unit(s)

Yellow Pepper

2 unit(s)

Red Pepper

½ cup(s)


3 unit(s)

Garlic Clove

3 sprig(s)


4 tbsp

Flat Leaf Parsley

4 unit(s)

Chicken Fillet

2 tin(s)

Chopped Tomatoes

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2372.328 kJ
Energy (kcal)567 kcal
Fat12.0 g
of which saturates1.0 g
Carbohydrate76 g
of which sugars0.0 g
Protein38 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large pot of water on medium heat and stir in ½ tsp of salt. Peel and chop the potato into roughly 3cm chunks and place it in the water. Reduce the heat to a very gentle boil and leave them to cook for around 12-15 mins (until you can easily slip a knife through them) then drain.


Remove the core from the peppers and slice lengthways into thick (½ cm strips). Chop the onion in half lengthways through the root, peel it and then slice very thinly widthways into half moons. Peel and very finely chop the garlic, strip the leaves from the thyme and finely chop the parsley.


Heat 1 tbsp of olive oil in a non-stick frying pan on medium heat. Season each chicken breast on both sides with a good pinch of salt and a few grinds of black pepper. Place them in the hot pan and cook on both sides for 3 mins until golden, then remove them to a plate for later. Tip: Make sure the pan is hot before they go in and only turn them once to get a nice brown colour.


In the (now empty) frying pan add 1 tbsp of olive oil over medium heat. Once hot add the onions and peppers with a pinch of salt and pepper. Cook for around 6 mins until soft before adding the thyme and garlic for another minute.


Your potatoes should be about ready by now. After draining them add 2 tsp of butter (if you have some), a good pinch of salt and pepper and a couple of tbsp of milk if you have some. Mash with a masher or a fork then taste and add more salt, milk and butter if you need to. Tip: You can keep it warm in the oven on 100 degrees.


Add your chopped tomatoes to the frying pan, then refill the can by ¼, swirl it around and add this too. Add a pinch of salt and pepper and bring the sauce to a gentle bubble. Add in the chicken breasts and leave to gently cook for around 5 mins (more if you need to bubble off the water in the sauce).


Once the sauce has thickened up and the chicken is no longer pink in the middle serve it on top of your mash with a good sprinkle of parsley.