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Chilli Chive Roast Chicken

Chilli Chive Roast Chicken

with baby spinach and sweet potatoes
4.5(1.1K)
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills
Calories
: 
602 kcal
Protein
: 
45.8g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk

This rich and creamy roast chicken and potato dish may seem elaborate, but it's deceptively easy to prepare. If you're looking for a simple and satisfying weeknight meal you don't need to spend hours in the kitchen making then look no further.

Serving amount

320 grams

Irish Chicken Breast

60 grams

Baby Spinach

½ unit(s)

Chilli

10 grams

Chives

1 unit(s)

Garlic

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

110 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Sweet Potato

Not included in your delivery

1 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)2517 kJ
Energy (kcal)602 kcal
Fat24.7 g
of which saturates14 g
Carbohydrate57.7 g
of which sugars16.7 g
Dietary Fiber0.5 g
Protein45.8 g
Salt1.7 g
Potassium1146.1 mg
Calcium96.3 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid

Cooking Steps

PDF
Roast the Chicken
1
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Chop the sweet potato into 2cm chunks.
  • Pop onto a lined baking tray along with the chicken. Toss both with salt, pepper and a drizzle of oil.
  • Cook on top shelf of the oven, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging used to keep it fresh.

Prep the Veg
2
  • Meanwhile, halve the chilli lengthways. Deseed and finely chop half (per 2P).
  • Finely chop the chives (use scissors if you prefer).
  • Peel and grate the garlic (or use a garlic press).
  • When 5 mins of cooking time remain for the chicken, place a pan over medium heat with a drizzle of oil.
Simmer the Sauce
3
  • When the pan is hot, fry the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.
  • Add the stock, creme fraiche and a splash of water to the pan along with the spinach and half the chives. Allow the spinach to wilt and the sauce to warm through.
  • Season to taste with pepper then remove the pan from the heat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

4
  • Divide sweet potatoes between plates.
  • Thinly slice the chicken and serve alongside.
  • Spoon the chilli chive spinach sauce over the top.
  • Finish with a sprinkling of the remaining chives.
Meal right image

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