Thyme Roasted Chicken
with Roasted Veg and Red Pepper Chilli Glaze
- May contain traces of allergens
- Celery
This delicious Thyme Roasted Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
1
Red Onion
2
Carrot
1
Bell Pepper
(May be present: Celery)
2
British Chicken Breasts
1
Dried Thyme
10
Chicken Stock Paste
25
Red Pepper Chilli Jelly
Not included in your delivery
1
Olive Oil for the Marinade
75
Water for the Glaze
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve the pepper and discard the core and seeds. Slice into thin strips.
In a large bowl, mix together the chicken, olive oil for the marinade (see pantry for amount) and half the dried thyme. Season with salt and pepper, mix well, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the veg onto a baking tray. Drizzle with oil, sprinkle over the remaining thyme and season. Toss to coat, then roast on the top shelf of your oven until softened, 25-30 mins. Turn halfway through.
While the veg roasts, heat a large frying pan on medium-high heat (no oil).
Once hot, lay the marinated chicken into the pan and cook until browned, 5 mins each side.
When the veg has been in the oven for 10 mins, pop the chicken on top and roast for the remaining 15-20 mins. Set your pan aside.
Once cooked, transfer the chicken to a board. Cover and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the (now empty) frying pan back on medium heat.
Add the water for the glaze (see pantry for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.
Add the red pepper chilli jam and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.
When everything's ready, cut the chicken into 2cm thick slices.
Add the roasted veg to the wedges' baking tray and gently toss together. Transfer to your plates and arrange the chicken on top.
Reheat the red pepper chilli glaze if needed, adding a splash of water if it needs loosening a little, then spoon over the chicken to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chilli glaze is a real highlight, adding a sweet, sticky finish that brings the whole dish together. The thyme-marinated chicken and roasted vegetables are well-received, though some find the overall flavour benefits from a little extra seasoning.
- Ease of prep: Most find this straightforward to cook, though the multiple timings across hob and oven can feel tricky to manage simultaneously, especially in a smaller kitchen.
- Suggestions: Many suggest making more glaze than the recipe provides, as the quantity often feels too little for the chicken and vegetables. Reduce the water slightly and simmer gently to help it thicken; keep a close eye on it as it can catch quickly. Carrots consistently need longer in the oven than stated, so consider adding them to the tray earlier. If thyme feels overpowering, use a little less; if it feels too subtle, supplement with extra dried herbs or a little garlic.
- Next-day meals: The glaze works beautifully on other proteins too, with one reviewer noting it was delicious spooned over fish. Leftovers travel well for a next-day lunch.
- Portions: Chicken breast sizes are frequently uneven, which can make portioning difficult; cutting larger breasts to a similar thickness before cooking helps them cook more evenly and ensures fairer servings.
- Cooking method: Several reviewers cooked the vegetables and chicken in an air fryer with great results, reducing overall cooking time noticeably.
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