HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGlazed Chicken
Glazed Chicken

Glazed Chicken

with Mash and Buttered Leeks

Family Friendly
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Classics are classic for a reason. What could be more traditional or more delicious than crispy-skinned roast chicken? But there's always room for improvement and André has added a HelloFresh twist with a fragrant rosemary glaze. Paired with fluffy mash and buttery leeks, it's not only classic but classy too!


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)


2 unit(s)

Spring Onion

½ sachet

Chicken Stock Powder

2 unit(s)

Chicken Fillet

2 pot(s)

Tracklements Apple and sage Jelly

30 grams

Unsalted Butter


½ bunch(es)


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2694 kJ
Energy (kcal)644 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate61 g
of which sugars21.0 g
Protein41 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Measuring Cups
Aluminum Foil
Baking Tray
Frying Pan
Kitchen Paper
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C and boil your kettle. Chop the potato (no need to peel!) into 2cm chunks. Remove the root and dark green top from the leek and cut into 1cm thick rounds. Remove the root from the spring onion and thinly slice. Thinly slice the chives. Dissolve the stock in a jug of boiling water (see ingredients for amount) - we'll use it later. Put a large saucepan of water with a pinch of salt on to boil for the potato.


Heat a frying pan on medium heat. Once hot, add the butter and the leek. Season with a good pinch of salt and pepper. Cook until softened, 3 mins. Stir frequently to make sure it doesn’t burn. Add two-thirds of the stock to the leek, stir to combine, then transfer the leek and stock mix to a high sided baking tray. Leave to the side. Wipe the pan clean with kitchen paper.


Season the chicken with salt and pepper. Heat a splash of oil in the now empty frying pan over high heat. Lay in the chicken skin-side down and cook until browned, 5 mins. Turn and cook the flesh side for 2 mins. Transfer the chicken (skin-side up) to the baking tray with the leek. Roast on the top shelf of your oven for 15-17 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Keep the pan for later.


Meanwhile, add the potato to your pan of boiling water. Cook the potato for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander, allow to steam dry for a few mins, then pop back in the pan. Add the spring onion, chives and a good knob of butter (if you have any!). Mash and season to taste with salt and black pepper. Keep warm with the lid on.


When the chicken is cooked, remove from your oven and leave to rest for a couple of minutes. Warm the apple and sage jelly in your frying pan on low heat until it melts, then add the remaining stock. Bring to the boil, bubble for 30 seconds, then remove from the heat.


Spoon a generous amount of mash onto each plate and serve the buttered leek alongside (leave any excess liquid behind). Top with the chicken and spoon over the apple and sage jelly glaze. Enjoy!