Family Favourite Thyme Roasted Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Step 2

While the wedges cook, halve and peel the red onion, then cut each half into 3 wedges. Trim the carrots, then halve lengthways. Chop into roughly 1cm wide, 5 cm long batons. Trim the green beans. Pop your green beans onto a piece of foil with a drizzle of oil and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.

Step 3

Pop the carrots onto one side of a baking tray. Drizzle with oil, sprinkle over half the thyme and season with salt and pepper. Toss to coat. Roast on the top shelf of hour oven until softened, 25-30 mins. Turn halfway through. When the carrots have roasted for 5 mins, add the green bean foil parcel to the middle shelf of the oven and roast until tender, 20-25 mins. Meanwhile, season each chicken breast with salt and pepper.

Step 4

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into a pan, sprinkle over the remaining thyme and cook until browned, 5 mins each side. Once the carrots have cooked for 10-15 mind and the chicken is browned, transfer the chicken to the carrot baking tray and return to the top shelf. Roast until the chicken is cooked through and the veg is tender for the remaining time, 15-20 mins. Set your pan aside. Once cooked, transfer the chicken to a board. Cower and allow to rest.

Step 5

While everything’s in the oven, return the (now empty) frying pan to medium heat (no need to clean). Add the water for the glaze and chicken stock paste. Bring to a boil, ten reduce the heat and simmer for 1-2 mins. Add the red pepper chilli jelly and stir well to combine (use a whisk if necessary). Simmer until thickened and glossy, 3-4 mins, then remove from the heat.

Step 6

When everything’s ready, cut the chicken into 2cm thick slices. Add the roasted veg to the tray of wedges and gently toss together. Transfer to your plates and arrange the sliced chicken on top. Reheat the chilli lase if needed, adding a splash of water if it needs loosening a little, then spoon over the chicken to finish. Serve with a dollop of mayonnaise for dipping.