Roast Chicken with Chilli Glaze
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Roast Chicken with Chilli Glaze

with roasted carrots and sweet chilli sauce

Tags:
Family Friendly
•Quick Prep
•Calorie Smart
•Protein Rich
Allergens:
Barley
•Wheat

The quantities provided above are averages only.

Total Time40 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)

Dried Thyme

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

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Nutrition Values

Energy (kJ)2196 kJ
Energy (kcal)525 kcal
Fat5.3 g
of which saturates1.6 g
Carbohydrate80.6 g
of which sugars23.4 g
Dietary Fiber0.1 g
Protein46.6 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 large (lined) baking tray. Drizzle with half the Italian herbs, oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.

2

Meanwhile, halve and peel the onion, then cut each half into 3 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Pop the carrots and onto another large (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 veggies lined baking tray, drizzle with oil, remaining Italian herbs and season with salt and pepper. Roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The 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

With 10 mins on the chicken cooking time remaining, place a pan on medum-high heat. Add 50ml water (per 2P), stock and sweet chilli sauce. Simmer for 2-3 mins until warmed through. Season to taste with salt and pepper, if required.

5

When everything's ready, cut the chicken into 2cm thick slices.

6

Transfer the veg to your plates and arrange the sliced chicken on top.

Reheat the sweet chilli glaze if needed, adding a splash of water if it needs loosening a little, then spoon over the chicken to finish.