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Herby Roast Chicken

Herby Roast Chicken

with tender broccoli and cranberry glaze

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.

Family Friendly
Protein Rich
Calorie Smart
Total Time40 minutes
Cooking Time15 minutes


Serving amount

600 grams


1 sachet(s)

Dried Thyme

320 grams

Chicken Breast

1 sachet(s)

Cranberry Chutney

1 unit(s)


1 unit(s)


1 sachet(s)

Red Wine Jus

(Contains Sulphites)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2060 kJ
Energy (kcal)492 kcal
Fat6.7 g
of which saturates1.7 g
Carbohydrate68.5 g
of which sugars11.3 g
Dietary Fiber0.1 g
Protein46.2 g
Cholesterol0 mg
Salt1.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Cook the Wedges
  • Preheat the oven to 240°C/220°C fan/gas mark 9. 
  • Chop the potatoes into 2cm wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Roast the Chicken
  • Toss the chicken breasts with thyme, salt, pepper and a drizzle of oil
  • Lay the chicken onto a (separate) lined baking tray.
  • Roast in the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

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

Prep the Veg
  • Meanwhile, halve, peel and thinly slice the shallot.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • When the chicken has been cooking for 15 mins, place the broccoli on the same baking tray.
  • Return the tray to the oven and cook until the broccoli is tender, 10-12 mins.
Make the Sauce
  • Meanwhile, place a pot over medium-high heat with a drizzle of oil.
  • Once hot, fry the shallot until sweet and softened, 5-6 mins.
  • Stir through the cranberry chutneyred wine jus and a knob of butter.

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

Finish and Serve
  • Divide the roast potatoes and broccoli between plates.
  • Serve the sliced chicken alongside.
  • Drizzle the sauce over the chicken.
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