Thyme Roasted Chicken
with roasted broccoli and sweet chilli glaze
Ingredients
3 unit(s)
Potatoes
1 sachet(s)
Dried Thyme
320 grams
Chicken Breast
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Cranberry Chutney
1 unit(s)
Broccoli
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm wide wedges (peeling optional).
Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Toss the chicken with a drizzle of oil, thyme and season with salt and pepper.
Lay the chicken onto a lined baking tray and roast in 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.
Halve peel and thinly slice the shallot.
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
With 10-12 mins of chicken cooking remaining, place the broccoli next to the chicken. Cook until the broccoli is tender.
Meanwhile, place a pot over medium-high heat with a drizzle of oil.
Fry the shallot until sweet and softened, 5-6 mins. Add the cranberry chutney and bring to a simmer. Finish off with a knob of butter. Remove from the heat and stir through the sweet chilli drizzle.
After cooking, slice the chicken.
Divide the roast potatoes and broccoli between plates. Serve the sliced chicken alongside. Drizzle over the warm sauce onto the chicken.
