Summer Chicken, Peas and Potatoes

Name: Summer Chicken, Peas and Potatoes with Roasted Shallots, Greek Style Salad Cheese and Pesto
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 unit(s) Echalion Shallot; 2 unit(s) Garlic Clove**; 3 unit(s) British Chicken Thighs; 1 sachet(s) Lemon & Herb Seasoning; 32 grams Pesto; 120 grams Peas; 50 grams Greek Style Salad Cheese; 2 tbsp Mayonnaise; 10 grams Butter

with Roasted Shallots, Greek Style Salad Cheese and Pesto

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This Summer Chicken, Peas and Potatoes is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

High Protein

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove**

3 unit(s)

British Chicken Thighs

1 sachet(s)

Lemon & Herb Seasoning

32 grams

Pesto

(Contains: Milk)

120 grams

Peas

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Mayonnaise

10 grams

Butter

Nutritional information

Energy (kJ)3318 kJ

Energy (kcal)793 kcal

Fat45.4 g

of which saturates14.1 g

Carbohydrate59.5 g

of which sugars9.5 g

Dietary Fibre9 g

Protein44.9 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Garlic Press

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve and peel the shallot, then cut each half into 3 wedges.

Peel and grate the garlic (or use a garlic press).

Pop the chicken into a large bowl with a drizzle of oil, the lemon & herb seasoning and garlic. Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.

When the chicken is browned, transfer to a baking tray.

Pop the shallot wedges alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake the chicken and shallot on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the pesto and mayo (see pantry for amount). Set aside.

When the chicken has 5 mins remaining, remove the tray from the oven. Add the peas and butter (see pantry for amount) alongside, then return to the oven for the remaining time.