Springtime Chicken
with Roasted Veggies, Tomato Salad and Minty Salsa
Delicious roast veggies, crispy-skinned chicken and a refreshing minty salsa. There's a lot to like here. But maybe our favourite element of today's meal is the tomato salad. There's something so elegantly rustic about mixing tomatoes of two different sizes. Hope you think so 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 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.
Ingredients
4
Chicken Thigh
1
Dried Italian Herbs
1
New Potatoes
1
Carrot
½
Leek
1
Courgette
(May contain Celery)
½
Premium Tomato Mix
1
Vine Tomatoes
1
Flat Leaf Parsley
½
Mint
1
Honey
½
Wholegrain Mustard
(Contains Mustard)
½
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 190°C. Put the chicken thighs on a baking tray. Sprinkle on half the Italian herbs and season with salt and black pepper. Rub the flavours into the chicken and then pop on the top shelf of your oven. Roast until the skin is crispy, 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Halve the new potatoes. Peel the carrot and remove the top and bottom. Halve lengthways and slice into 1cm thick half moons. Pop the potatoes and carrot on another baking tray and drizzle on a splash of oil. Season with salt and black pepper and sprinkle over the remaining Italian herbs. Toss to coat evenly and put on the middle shelf of your oven. Roast until golden and cooked through, 30-35 mins. Turn halfway through.
Remove the root and dark green tops from the leek then slice into 1cm thick rounds. Remove the top and bottom from the courgette. Quarter lengthways and chop each strip into three pieces. Add the leek and courgette to the potatoes and carrot after 15 mins of cooking time, mixing them in evenly. Roast until soft and golden, 20 mins.
Cut the cherry tomatoes in half through the equator. Pop into a mixing bowl. Chop each vine tomato into eight pieces. Add these to the bowl and season with a pinch of salt. Stir in a glug of olive oil. Chop the parsley finely (stalks and all) and stir a quarter into the tomato salad. TIP: The salt will help the tomatoes release their juice and make a delicious dressing.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Mix the mint and remaining parsley together in another mixing bowl with the honey, wholegrain mustard (add less if you don't love mustard!), red wine vinegar and olive oil (amount specified in the ingredient list). Season to taste with salt and black pepper. Keep to one side.
Share the roasted veggies and tomato salad between your plates and pop the chicken thighs alongside. Spoon the minty salsa on top. Enjoy!
