Thyme Roasted Chicken with Bacon Lardons

Name: Thyme Roasted Chicken with Bacon Lardons with Roasted Veg and Sweet Chilli Glaze
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 Potatoes; 1 Onion; 2 Carrot; 1 Bell Pepper; 1 Flat Leaf Parsley; 2 British Chicken Breasts; 1 Dried Thyme; 10 Chicken Stock Paste; 25 Fresh Chilli Jam; 90 British Smoked Bacon Lardons; 1 Olive Oil for the Marinade; 100 Water for the Glaze

with Roasted Veg and Sweet Chilli Glaze

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This Thyme Roasted Chicken with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Onion

Carrot

Bell Pepper

(May contain traces of: Celery)

Flat Leaf Parsley

British Chicken Breasts

Dried Thyme

Chicken Stock Paste

Fresh Chilli Jam

British Smoked Bacon Lardons

Not included in your delivery

Olive Oil for the Marinade

100

Water for the Glaze

Nutritional information

Energy (kcal)620 kcal

Energy (kJ)2600 kJ

Fat17.7 g

of which saturates4.6 g

Carbohydrate65.4 g

of which sugars23.1 g

Protein54 g

Salt2.5 g

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

Utensils

•Baking Tray

•Bowl

•Grill Pan

•Aluminum Foil

Instructions

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 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.
Roughly chop the parsley (stalks and all).

Put the chicken into a bowl with the olive oil for the marinade (see ingredients for amount) and half the dried thyme. Season with salt and pepper, mix together, 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, 3-5 mins each side.
When the veg has been in the oven for 10 mins, add the bacon lardons to the tray. Pop the chicken on top and roast for the remaining 15-20 mins. Set your pan aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Once cooked, transfer the chicken to a board. Cover loosely with foil 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 ingredients for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.
Add the chilli jam and stir well to combine (use a whisk if necessary). Simmer the mixture until thickened and glossy, 3-4 mins, then remove from the heat.

When everything is ready, cut each chicken breast into 2cm thick slices.
Add the roasted veg to the wedges' baking tray, sprinkle over the parsley and gently toss together. Transfer to your plates and arrange the chicken on top.
Reheat the sweet chilli glaze if needed (add a splash of water if it needs loosening a little), then spoon over the chicken.
Enjoy!

Step 4 MOD: If you've chosen to add bacon lardons to your meal, add them to the veg baking tray when you pop the chicken on top, then continue with the recipe as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.