Thyme Roast Chicken

With Roast Veggies and Sweet Chilli Sauce. This Thyme Roast Chicken with Roast Veggies is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Thyme Roast Chicken header image

Prep time: 40 minutes
Total time: 40 minutes

Allergens

Celery

Ingredients

Serves 4

Amount	Ingredient	Comment
900 gr	Potatoes
4	Carrots
1 bunch	Flat leaf parsley
2 sachets	Dried thyme
50 gr	Fresh chilli jam
2	Red onion
2	Bell pepper
4	Chicken breasts
22 gr	Chicken stock paste
200 ml	Water

Steps

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. Turn halfway through cooking (30 - 35 minutes)
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
Roast in your oven until soft and golden (25 - 30 minutes)
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
Whilst the chicken is roasting, add the chicken stock powder and water 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
Slice each chicken breast into five slices
Combine the wedges, vegetables 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