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Thyme Roast Chicken

Thyme Roast Chicken

with Roast Veggies and Sweet Chilli Sauce

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Quick, simple and delicious, our thyme roasted chicken is a real weeknight winner. Roasting chicken with delicate herbs like thyme is a great way to bring the light flavour of the meat to life. Served alongside sweet roasted peppers, carrots and red onion, chunky potato wedges and topped with a sweet chilli glaze to bring some heat to the dish, you really can’t go wrong with the flavours in this dish.

Tags:Family Friendly
Allergens:Celery

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

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

3 unit(s)

Potato

1 unit(s)

Red Onion

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Chicken Breast

1 pot(s)

Dried Thyme

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pot(s)

Fresh Chilli Jam

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2102 kJ
Energy (kcal)503 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate73 g
of which sugars18.0 g
Dietary Fiber3 g
Protein47 g
Cholesterol0 mg
Salt0.96 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Halve, peel and chop the red onion into 6 wedges. Trim the carrot (no need to peel), quarter lengthways and then chop into roughly 5cm long batons. Halve the pepper, remove the core and slice into 1cm wide strips. Roughly chop the parsley (stalks and all).

3

Put the chicken in a bowl with a glug of oil and half the dried thyme. Season with salt and pepper. Massage the seasoning into your chicken. IMPORTANT: Wash your hands after handling raw meat. Pop the red onion, carrot and pepper on a baking tray. Sprinkle on the remaining dried thyme, add a glug of oil and season with salt and pepper. Toss to coat the veggies then roast in your oven until soft and golden, 25-30 mins.

4

Heat a frying pan on high heat (no oil). Lay in the chicken breasts and cook until browned on both sides, 2-3 mins each side. Once browned, transfer to your baking tray on top of the veggies and cook for the remaining 15-20 mins. Important: The chicken is cooked when no longer pink in the middle. Don't wash your pan - you need it again in a minute!

5

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

6

Once cooked, remove the chicken, veg and wedges from your oven. Slice each chicken breast into five slices. Combine the wedges, vegetables and chopped parsley together on one of the baking trays, then spoon onto plates. Arrange the chicken on top and reheat the sweet chilli glaze if needed. Spoon the sweet chilli glaze over the chicken and enjoy!