Roast Turkey in Sweet Chilli Glaze
with roast potatoes 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:
Family Friendly
•Protein Rich
•Quick Prep
•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
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Italian Herbs
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2183 kJ
Energy (kcal)522 kcal
Fat3 g
of which saturates1.1 g
Carbohydrate80.1 g
of which sugars23.4 g
Dietary Fiber0.1 g
Protein47.2 g
Cholesterol0 mg
Salt1.73 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.
NOTE: Swapping to turkey? Lay on a lined baking tray and bake until cooked through, 10-15 mins.
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.
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Festive Tunes: Green Orzo Bowl Inspired by Rapunzel & Flynn
with spinach and sprinkled hazelnuts
Pork and Pak Choi Rice
with chilli and coriander
Mexican-inspired Chicken Hash
with a chipotle creme fraiche drizzle
West African Peanut Stew
with sweet potato and bulgur wheat
Savannah Rhythm: Beef Hash Bowl Inspired by Simba
with freshly made guacamole
Aromatic Soy Glazed Beef Strips
with chilli and pak choi
Creamy Blue Cheese Bacon Linguine
with mushrooms
Garlic Pork Meatball Noodles
with bell pepper and pak choi
Baked Salmon with Hazelnut Crust
with creamy garlic potatoes
Hoisin Glazed Duck
with rice, pickled radish and pan-fried greens
Chicken Korma Style Curry
with broccoli and rice
Beef and Hand-cut Rosemary Chips
with garlicky green beans
Classic Cottage Pie
with vibrant green peas
Cully & Sully Fish Pie with Side Salad
with tomato and cucumber
Pork Meatballs and Creamy Mash
with tomato spinach sauce
Homemade Apple Beef Burgers
with chips and balsamic onion chutney
Bang Bang Cauliflower
with fragrant rice and sweet chilli sauce
Spicy Bean Chilli
with smoky chipotle sauce and cauliflower side
Prawn Thai Green Curry
with courgette and coriander
Warm Goat's Cheese and Apple Salad
with crostini and caramelised onion chutney