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Thyme Roast Chicken

Roast Potatoes and Veggies and sweet chilli sauce
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
393 kcal
Protein
: 
44.7g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

2 unit(s)

British Chicken Breasts

½ pot(s)

Dried Thyme

½ sachet(s)

Chicken Stock Powder

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Fresh Chilli Jam

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1646 kJ
Energy (kcal)393 kcal
Fat3.8 g
of which saturates1 g
Carbohydrate49.6 g
of which sugars10 g
Dietary Fibre6.8 g
Protein44.7 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C and boil your kettle. Chop the potato into 2cm wide wedges (no need to peel). Lay the wedges on a 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, turning halway.

2

Halve, peel and chop the red onion into 6 wedges. Trim the carrot (no need to peel), quarter lengthways and then chop into batons the size of your little finger. Halve the pepper, remove the core and slice into 1cm wide strips. Roughly chop the parsley.

3

Put the chicken in a bowl with a glug of oil, half the dried thyme, salt and a grind of pepper. Massage the seasoning into your chicken. Pop the red onion, carrot, pepper  and remaining dried thyme on a 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  in 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 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.

5

Whilst the chicken is roasting, add the stock 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 let bubble until thickened, 3-4 mins. Season with a pinch of pepper and season. 

6

Take your chicken, veggies and potato wedges out the oven. Slice each chicken breast into five strips. Combine the the wedges, vegetables and chopped parsley together on one of the baking trays, toss to combine then spoon onto plates. Arrange the chicken on top and  Reheat the sweet chilli glaze if needed. Then spoon the sweet chilli glaze all over the chicken. Enjoy!

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