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VE- TEST Lemon Roast Chicken

with Garlic Aioli, Roast Potatoes and Veggies
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
532 kcal
Protein
: 
37.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

2 unit(s)

British Chicken Breasts

2 sachet(s)

Garlic Mayonnaise

2 unit(s)

Carrot

1 unit(s)

Red Onion

450 grams

Potatoes

½ pot(s)

Dried Thyme

Not included in your delivery

2 tbsp

Oil for the Chicken

Energy (kJ)2227 kJ
Energy (kcal)532 kcal
Fat14.1 g
of which saturates2.9 g
Carbohydrate57.8 g
of which sugars11.6 g
Dietary Fibre8.7 g
Protein37.1 g
Salt0.3 g
Potassium1070.6 mg
Calcium31.8 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C and boil your kettle. Chop the potato into 2cm wide (no need to peel). Lay the wedges on a baking tray and drizzle over a little oil. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until golden brown on the outside and soft on the inside, 30-35 mins. Turn halfway through cooking.

2

Halve, peel and chop the red onion into 2cm chunks. Remove the top and bottom from the carrot (no need to peel), halve lengthways and then chop into batons the size of your little finger. Halve the pepper, remove the core and slice into thin strips.

3

Put the chicken in a bowl and add the oil (see ingredients for amount), half the dried thyme, salt and a grind of pepper. Massage the seasoning into your chicken. Pop the red onion, carrot and pepper on a large baking tray, season with a pinch of salt, a good grind of pepper, the remaining dried thyme and a glug of oil. Toss to coat the veggies then roast  in your oven for 25 mins.

4

Heat a frying pan on medium-high heat. Lay in the chicken breasts. Cook until browned, 2 mins on each side. Transfer to your baking tray on top of the veggies, swap the trays over so the veggies and chicken are on the top shelf and the potatoes on the bottom. Cook for the remaining 15-20 mins. Important: The chicken is cooked when no longer pink in the middle.

5

Whilst the chicken is roasting, pop the mayonnaise in a bowl and mix in the saffron powder. Add a splash of water and mix well. You want want a thick saucy consistency so add more or less waster as required.

6

Take your chicken, veggies and potato wedges out of the oven. Slice each chicken breast into five strips. Combine the the wedges and vegetables together and share between your plates. Arrange the chicken on top and then spoon the saffron aioli over. Enjoy!

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