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Thyme Roast Chicken

Thyme Roast Chicken

with Roast Potatoes, Sweet Chilli Sauce and Veggies

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Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 pack(s)

potatoes

1 unit(s)

Red Onion

1 unit(s)

Carrot

1 unit(s)

Red Pepper

2 unit(s)

Chicken Breast

½ pot(s)

Dried Thyme

½ sachet

Chicken Stock Powder

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Fresh Chilli Jam

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)1946 kJ
Energy (kcal)465 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate64 g
of which sugars19.0 g
Protein45 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Cutting board
Frying Pan
Bowl
Plate
InstructionsPDF
Instructions
1

Preheat your oven to 200°C and boil your kettle. Chop the potato into wedges the width of your index finger (no need to peel). Lay the wedges on a lined baking tray and drizzle over a little oil. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until golden brown on the outside and soft on the inside, 30-35 mins. Give the baking tray a good shake halfway through cooking.

2

Halve, peel and chop the red onion into 2cm chunks. Remove the top and bottom from the carrot, quarter lengthways then chop into batons the size of your little finger. Halve the red pepper, remove the core and seeds and slice into 1cm wide strips. Roughly chop the parsley (stalks and all).

3

Put the chicken in a mixing bowl with a glug of olive oil, half the dried thyme, salt and a grind of pepper. Massage the seasoning into your chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Pop the onion, carrot, red pepper and remaining dried thyme on another lined baking tray, season with a pinch of salt, a good grind of pepper and a glug of oil. Toss to coat the veggies then roast on the middle shelf of your oven for 25 mins.

4

Heat a frying pan on high heat. Lay in the chicken breasts. Cook until browned, 2 mins then turn and brown the other side, another 2 mins. Transfer to the baking tray on top of the veggies, swap the trays over so the veggies and chicken are on the top shelf and the wedges on the middle. Cook for the remaining 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

5

Whilst the chicken is roasting, add the stock powder and water (see ingredients for amount) to the now empty frying pan, bring to the boil then reduce the heat to a simmer. Add the fresh chilli jam and let it bubble until thickened, 3-4 mins. Season with a pinch of pepper and stir.

6

Take the chicken, veggies and wedges out of the oven. Slice each chicken breast into five strips. Combine the veggies, wedges and parsley together on one of the baking trays, toss to mix them up, then share between plates. Arrange the chicken on top and spoon the sweet chilli glaze all over the chicken. Enjoy!