Thyme Roast Chicken
with Roast Veggies and Chilli Jam
.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
British Chicken Breasts
1 sachet(s)
Dried Thyme
10 grams
Chicken Stock Paste
1 pot(s)
Fresh Chilli Jam
Not included in your delivery
100 milliliter(s)
Water for the Glaze
Utensils
Instructions
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 into 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 paste 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 stir well to dissolve it (use a whisk if necessary). Bubble the mixture until thickened, 3-4 mins. Season with salt and pepper.
Once cooked, remove the chicken, veg and wedges from your oven. Cut 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chilli jam sauce adds a delicious twist to the roasted chicken and vegetables, creating a tasty balance of sweet and savoury.
- Ease of prep: Many found this recipe straightforward to follow, though some suggest doing all prep work first to manage timing better.
- Suggestions: Consider adding more vegetables like broccoli or green beans for variety; some prefer using fresh thyme instead of dried.
- Next-day meals: Leftovers work well in wraps with salad for a quick lunch option.
- Portions: Some felt the chicken breasts were too small or uneven in size; adding extra vegetables can help bulk up the meal.
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