Thyme Roast Chicken With Bacon Lardons

Name: Thyme Roast Chicken With Bacon Lardons with Roast Veggies and Sweet Chilli Sauce
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 Potatoes; 1 Red Onion; 2 Carrot; 1 Bell Pepper; 1 Flat Leaf Parsley; 2 British Chicken Breasts; 1 Dried Thyme; 90 British Smoked Bacon Lardons; 10 Chicken Stock Paste; 25 Fresh Chilli Jam; 100 Water for the Glaze

with Roast Veggies and Sweet Chilli Sauce

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Tags:

Under 600 calories

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

450

Potatoes

Red Onion

Carrot

Bell Pepper

(May contain traces of: Celery)

Flat Leaf Parsley

British Chicken Breasts

Dried Thyme

British Smoked Bacon Lardons

Chicken Stock Paste

Fresh Chilli Jam

Not included in your delivery

100

Water for the Glaze

Nutritional information

Energy (kcal)589 kcal

Energy (kJ)2462 kJ

Fat13 g

of which saturates4 g

Carbohydrate64 g

of which sugars21 g

Protein54 g

Salt2.5 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Grill Pan

•Whisk

•Measuring Cups

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. 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.

Mod Step 4:

If you've decided to add bacon lardons to your meal, add the lardons to the tray with the chicken and veggies when they have 10 mins left to cook. Then continue with the rest of the recipe. IMPORTANT: Cook lardons thoroughly. Wash your hands after handling raw meat.

Mod Step 6:

If you've added bacon lardons to your meal, combine the wedges, vegetables, bacon lardons and chopped parsley together and continue with the rest of the step.