Thyme Roast Chicken

Name: Thyme Roast Chicken with Roast Veggies and Sweet Chilli Sauce
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 British Chicken Breasts; 1 Chicken Stock Powder; 1 Dried Thyme; 1 Flat Leaf Parsley; 1 Bell Pepper; 1 Fresh Chilli Jam; 1 Carrot; 1 Red Onion; 450 Potatoes; 100 Water for the Sauce

with Roast Veggies and Sweet Chilli Sauce

Recipe Development TeamPublished on December 14, 2020

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This Thyme Roast Chicken with Roast Veggies 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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

Chicken Stock Powder

Dried Thyme

Flat Leaf Parsley

Bell Pepper

(May contain traces of: Sellerie)

Fresh Chilli Jam

Carrot

Red Onion

450

Potatoes

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)454 kcal

Energy (kJ)1900 kJ

Fat4 g

of which saturates1 g

Carbohydrate61 g

of which sugars18 g

Protein46 g

Salt1 g

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

Cooking Instructions and Tips

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.

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).

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.

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!

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.

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!