The star of this dish is succulent chicken coated in herbs and roasted until golden. Though this may be a classic when it comes to dinnertime ideas, the accompanying crispy wedges, tender broccoli, and sticky sauce ensure this recipe is anything but ordinary.
The quantities provided above are averages only.
600 grams
Potatoes
1 sachet(s)
Dried Thyme
250 grams
Irish Beef Rump
1 sachet(s)
Cranberry Chutney
1 unit(s)
Broccoli
1 unit(s)
Shallot
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
to taste
Water
TIP: Use two baking trays if necessary.
NOTE: Swapping to beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.