HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThyme Roast Chicken With Bacon Lardons
Thyme Roast Chicken With Bacon Lardons

Thyme Roast Chicken With Bacon Lardons

with Roast Veggies and Sweet Chilli Sauce

Custom recipe
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Tags:Under 600 calories

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Red Onion

2 unit(s)


1 unit(s)

Bell Pepper

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Chicken Fillet

1 sachet

Dried Thyme

90 grams

Bacon Lardons

10 grams

Chicken Stock Paste

25 grams

Fresh Chilli Jam

Not included in your delivery

100 milliliter(s)

Water for the Glaze

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2462 kJ
Energy (kcal)589 kcal
Fat13.0 g
of which saturates4.0 g
Carbohydrate64 g
of which sugars21.0 g
Protein54 g
Salt2.48 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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. 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 and its packaging. 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. Don't wash your pan - you need it again in a minute. When the chicken has 10 minutes left to cook, add the bacon lardons to the baking tray. IMPORTANT: Cook lardons thoroughly. Wash your hands after handling raw meat.


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. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cut each chicken breast into five slices. Combine the wedges, vegetables, bacon lardons 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.