Roast Chicken in Sweet Chilli Glaze
with chips and carrots
Herby chicken, roast veg and a sticky sweet chilli glaze makes for a wholesome and vibrant dinner that's perfect for midweek. This recipe is one of our favourites, and it's sure to be a favourite at your table too.
Tags:
Quick Prep
•Family Friendly
•Protein Rich
•Calorie Smart
Allergens:
Barley
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Carrot
320 grams
Irish Chicken Breast
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Italian Herbs
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2189 kJ
Energy (kcal)523 kcal
Fat5.3 g
of which saturates1.6 g
Carbohydrate80.5 g
of which sugars23.4 g
Dietary Fiber0.1 g
Protein46.5 g
Cholesterol0 mg
Salt1.77 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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a lined baking tray.
- Toss with half the Italian herbs, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, halve and peel the onion, then cut each half into three wedges.
- Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots and onion onto a separate lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
3
- Lay the chicken next to the veg.
- Rub with remaining Italian herbs, salt, pepper and a drizzle of oil.
- Roast on the middle shelf of your 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.
4
- When the chicken has been cooking for 15 mins, place a pot over medium-high heat.
- Add 50ml water (per 2P), stock and sweet chilli sauce.
- Simmer until warmed through, 2-3 mins. Taste and season with salt and pepper, if required.
5
- When everything's ready, cut the chicken into 2cm thick slices.
- Reheat the sweet chilli glaze if needed, adding a splash of water if it needs loosening.
6
- Transfer the veg to your plates.
- Arrange the sliced chicken on top, with sweet chilli glaze drizzled over.
- Serve chips alongside.
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