Thyme Roasted Chicken with Roasted Veg and Sweet Chilli Glaze

This delicious Thyme Roasted Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Step 2

Chop the potatoes into 2cm wide wedges (no need to peel). 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.

Step 3

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Step 4

Prep Time

Step 5

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

Step 6

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

Step 7

Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all).

Step 8

Marinate the Chicken

Step 9

3 Put the chicken into a bowl with the olive oil for the marinade (see ingredients for amount) and half the dried thyme. Season with salt and pepper, mix together, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Step 10

Pop the onion, carrots and peppers onto a baking tray. Drizzle with oil, sprinkle on the remaining thyme and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.

Step 11

Fry the Chicken

Step 12

4 While the veg roasts, heat a large frying pan on medium-high heat (no oil).

Step 13

Once hot, lay the marinated chicken into the pan and cook until browned, 3-5 mins each side.

Step 14

When the veg has been in the oven for 10 mins, pop the chicken on top and roast for the remaining 15-20 mins. Set your pan aside.

Step 15

Once cooked, transfer the chicken to a board. Cover loosely with foil and allow to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 16

Make the Glaze

Step 17

5 Meanwhile, pop the (now empty) frying pan back on medium heat.

Step 18

Add the water for the glaze (see ingredients for amount) and chicken stock paste. Bring to a boil, then reduce the heat and simmer for 1-2 mins.

Step 19

Add the chilli jam and stir well to combine (use a whisk if necessary). Simmer the mixture until thickened and glossy, 3-4 mins, then remove from the heat.

Step 20

Finish and Serve

Step 21

6 When everything is ready, cut each chicken breast into 2cm thick slices.

Step 22

Add the roasted veg to the wedges' baking tray, sprinkle over the parsley and gently toss together. Transfer to your plates and arrange the chicken on top.

Step 23

Reheat the sweet chilli glaze if needed (add a splash of water if it needs loosening a little), then spoon over the chicken. Enjoy!

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