Thyme Roast Chicken with Chorizo
with Roast Veggies and Chilli Jam
- May contain traces of allergens
- Celery
.
Ingredients
450
Potatoes
1
Red Onion
2
Carrot
1
Bell Pepper
(May contain traces of: Celery)
1
Flat Leaf Parsley
2
British Chicken Breasts
1
Dried Thyme
10
Chicken Stock Paste
1
Fresh Chilli Jam
90
Chorizo
Not included in your delivery
100
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 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! When the chicken has 10 minutes left to cook, add the chorizo to the baking tray.
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 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, chorizo 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 chorizo to your meal, add the chorizo to the tray with the chicken and veggies when they have 10 mins left to cook. Then continue with the rest of the recipe.
Mod step 6:
If you've added chorizo to your meal, combine the chorizo with the rest of the veggies.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this dish delicious, with the chilli jam sauce and thyme adding great flavour. The optional chorizo was a popular addition for extra taste.
- Ease of prep: Some noted considerable chopping and roasting time, but overall found the recipe straightforward to follow.
- Suggestions: Consider adding cornflour to thicken the sauce. For juicier chicken, reduce cooking time or use skin-on breasts.
- Next-day meals: Several customers mentioned having enough leftovers for lunch the following day.
- Portions: Some found the chicken breast sizes inconsistent; others praised the generous vegetable portions.
