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Thyme Roast Chicken
Thyme Roast Chicken

Thyme Roast Chicken

with Roasted Veggies and Garlicky Cavolo Nero

Recipe Development Team
Recipe Development TeamPublished on January 24, 2019
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This Chicken with Roasted Veg is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

100

Chopped Cavolo Nero

4

British Chicken Thighs

1

Wholegrain Mustard

1

Garlic Clove**

2

Carrot

1

Red Onion

1

Mayonnaise

½

Dried Thyme

Nutritional information

Energy (kcal)1034 kcal
Energy (kJ)4326 kJ
Fat58 g
of which saturates12 g
Carbohydrate44 g
of which sugars15 g
Protein57 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Grill Pan
•Plate

Cooking Instructions and Tips

Roast the Chicken
1

Preheat your oven to 200°C. Pop the chicken thighs on a lined baking tray and drizzle on a splash of oil. Season with salt, pepper and half the dried thyme. Use your hands to rub the flavours all over the meat. Spread the chicken thighs out flat, skin-side up and roast on the top shelf of your oven until golden and cooked through, 30-35 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Prep Time
2

Meanwhile, chop the new potatoes into 2cm chunks. Trim the ends from the carrot (no need to peel), quarter lengthways then chop into finger length batons. Halve, peel and chop the red onion into six even wedges. Put all the veggies on another lined baking tray and drizzle over a splash of oil. Season with salt and pepper and sprinkle on the remaining dried thyme. Toss to coat then spread out in one even layer.

Make the Sauce
3

Place the tray on the middle shelf of your oven and roast until the veggies are golden and soft enough to eat, 20-25 mins. Turn halfway through cooking. Pop the mayo and wholegrain mustard into a small bowl and mix well to combine, set aside.

Cook the Cavolo Nero
4

While the chicken and veggies are cooking, peel and grate the garlic (or use a garlic press) then heat a drizzle of oil in a frying pan on medium heat. Once hot, add the cavolo nero, a splash of water and the garlic. Stir and pop on a lid. Cook until the leaves are tender, stirring every now and then, 4-5 mins. When ready, season with salt and pepper and keep to one side.

Finish Off
5

When the chicken and veggies are ready, remove both trays from the oven and leave to rest for a few mins before serving. TIP: This will make the chicken more juicy when you eat it.

Serve
6

Reheat the cavolo nero if necessary then share between your plates. Leave any excess water behind. Top with the chicken thighs. Serve the roasted veggies alongside and finish with a dollop of mustard mayo. Enjoy!

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