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Roasted Chicken and Chilli and Chive Sauce

Roasted Chicken and Chilli and Chive Sauce

with baby spinach and boiled potatoes

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This rich and creamy roasted chicken and potato dish may seem elaborate, but it's deceptively easy to prepare. If you're looking for a simple and satisfying weeknight meal you don't need to spend hours in the kitchen making then look no further.

Tags:Under 650 calories•Quick•Optional Spice
Allergens:Milk
Total Time25 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

320 g

Chicken Breast

400 g

Potatoes

120 g

Baby Spinach

½ piece

Chilli

10 g

Chives

1 piece

Garlic

1 sachet

Chicken Stock

62.5 g

Creme Fraiche

(ContainsMilk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)485 kcal
Energy (kJ)2030 kJ
Fat17.54 g
of which saturates9.22 g
Carbohydrate40.12 g
of which sugars3.57 g
Dietary Fiber0 g
Protein41.09 g
Cholesterol0 mg
Salt1.18 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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Baking Sheet with Baking Paper
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. Add a drizzle of oil to a pan on high heat.
  • Season the chicken with salt and pepper. Fry it in the pan until golden, 3-4 mins. Turn over and cook for 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Put the chicken on a lined baking tray on the top shelf of your oven, cook for 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
2
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins. Stir through the spinach in the last minute.
  • Once cooked, drain in a colander and return to the pan, off the heat. 

TIP: If you’re in a hurry you can boil the water in your kettle.

3
  • Meanwhile, halve, deseed and finely chop half the chilli (double for 4p).
  • Finely chop the chives (or use scissors).
  • Peel and grate the garlic (or use a garlic press).
  • Return the pan to a medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.
4
  • When hot, add the chilli (use less if you don't like spice) and garlic to the pan and fry for 1 min.
  • Add 75ml water (double for 4p) and chicken stock to the pan. Bring to the boil and simmer until slightly reduced, 2 mins.
  • Stir half the creme fraiche (double for 4p) into the pan along with half the chives. Season to taste with pepper, then remove the pan from the heat.
5
  • When the chicken is almost cooked, gently reheat the sauce.
  • Season the spinach and potatoes with a pinch of salt and pepper and 1 tbsp butter (double for 4p). Mix carefully to combine.

TIP: If the sauce needs loosening add a splash of hot water.

6
  • Divide the spinach and potatoes between your plates.
  • Serve the chicken breast alongside and spoon the chilli and chive sauce all over.
  • Finish with a sprinkling of remaining chives.