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Herby Roast Chicken

Herby Roast Chicken

with tender broccolini and sweet chilli 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 broccolini, and sticky sauce ensure this recipe is anything but ordinary.

Family Friendly
Protein Rich
Under 650 calories
Total Time40 minutes
Cooking Time15 minutes


Serving amount

500 grams

Baby Potatoes

1 sachet(s)

Dried Thyme

320 grams

Chicken Breast

1 sachet(s)

Cranberry Chutney

150 grams


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)1862 kJ
Energy (kcal)445 kcal
Fat6 g
of which saturates1.4 g
Carbohydrate56.2 g
of which sugars9.9 g
Dietary Fiber0.1 g
Protein43.1 g
Cholesterol0 mg
Salt1.02 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.
  • 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 chicken with thyme, salt, pepper and a drizzle of oil
  • Lay onto another lined baking tray.
  • Roast until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
  • When the chicken has cooked for 15 mins, place the broccolini on the same tray.
  • Return to the oven to cook, 10-12 mins.

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

Make the Sauce
  • Meanwhile, halve, peel and thinly slice the shallot.
  • 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 chutney, red 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
  • Once everything is ready, remove the broccolini, chicken and wedges from the oven.
  • Transfer the chicken to a board and thinly slice.
  • Divide the roast potatoes and broccolini between plates.
  • Serve the sliced chicken alongside.
  • Drizzle the sauce over the chicken.