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Rosemary Glazed Chicken

Rosemary Glazed Chicken

with Mash and Buttered Leeks

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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 it with fluffy mash and buttery leeks it's not only classic but classy too!

Allergens:Milk

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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

2 unit(s)

Leek

3 unit(s)

Spring Onion

½ unit(s)

Chicken Stock Pot

45 grams

Unsalted Butter

(ContainsMilk)

2 unit(s)

Chicken Breast

3 tbsp

Tracklements Rosemary Jelly

Not included in your delivery

150 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat34.0 g
of which saturates16.0 g
Carbohydrate72 g
of which sugars32.0 g
Protein42 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Potato Masher
Strainer
Baking Dish
Frying Pan
Kitchen Paper
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat your oven to 180 degrees and put a large saucepan of water with a pinch of salt on to boil for the potatoes.Chop the potato into 2cm chunks (no need to peel!). Remove the root and dark green tops from the leek and cut into rounds 1cm thick. Remove the root from the spring onion and thinly slice. Pop your kettle on to boil, then dissolve the chicken stock pot in the boiling water (amount specified in ingredient list). We will use it for the leek later.

2

Add the potato to your saucepan of boiling water. Cook the for 20 mins. TIP: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander, allow to steam dry for few minutes and return to the pan. Add the spring onion and half the butter. Mash and season to taste with salt and black pepper. Keep warm with the lid on (we'll reheat it later).

3

Pop a frying pan on medium heat and add the remaining butter and the leek. Season with a good pinch of salt and black pepper. Cook until softened, 3 mins. Stir frequently to make sure it doesn’t burn. Add two-thirds of the stock then transfer the to a baking dish and leave to the side. Wipe the pan clean with kitchen paper.

4

Season each chicken breast with salt and black pepper. Heat the same frying pan over high heat with a splash of oil. Cook the chicken skin-side down until the skin is beginning to crisp and brown, about 5 mins. Turn and cook the flesh side for 2 mins. Transfer the chicken (skin side up) to the baking dish with the leek. Roast in your oven for 15-17 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

5

When the chicken is cooked, remove from your oven and leave to rest. Warm the rosemary jelly in the frying pan on low heat to melt it then add the remaining stock. Bring to the boil then remove from the heat.

6

Reheat the mashed potato over medium heat, stirring continuously until piping hot. Spoon a generous amount onto each plate and serve the leek alongside (leave any excess liquid behind). Top the leek with the chicken and spoon over the rosemary glaze.