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Herby Chicken Bake

Herby Chicken Bake

with Balsamic Peppers and Roasted Potatoes

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Grab your baking sheet and get ready for a tasty chicken bake! We make a delicious herb butter to melt over the chicken while everything bakes together. Clean up has never been easier!

Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Leg (Boneless)

300 g

Yellow Potato

160 g

Sweet Bell Pepper

14 g

Parsley and Thyme

3 g

Garlic

113 g

Red Onion, sliced

1 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

370 mL

Chickpeas

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2.25 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber9 g
Protein41 g
Cholesterol185 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Strainer
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.Remove 4 tbsp butter from the refrigerator. Cut potatoes into 1/2-inch pieces. Drain, then rinse the chickpeas. Add the potatoes, chickpeas and 2 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in middle of oven, until golden-brown, 25-28 min. (NOTE: halfway through cooking you'll add the chicken)

2

While potatoes and chickpeas roast, core, then slice pepper into 1/2-inch strips. Strip 1 tbsp thyme leaves from stems, then finely chop. Roughly chop parsley. Peel, then mince or grate garlic. Pat the chicken dry with paper towels. Add chicken, 1 tbsp oil and Italian seasoning to a large bowl. Season with salt and pepper. Toss to coat.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Cook, until golden-brown, 2-3 min per side. Remove the pan from heat. Add chicken on top of potatoes on the baking sheet. Roast, in middle of oven, until chicken is cooked through, 10-12 min.**

4

Re-heat the large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions and peppers. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are golden-brown, 3-4 min. Remove the pan from the heat, and stir in balsamic glaze. Set aside.

5

While peppers and onions cook, using a fork, mash together the thyme, parsley, garlic, 1/4 tsp salt, 1/4 tsp pepper and 4 tbsp room temperature butter in a small bowl. Set aside.

6

Divide the chicken and potatoes between plates. Top with balsamic peppers and onions. Dollop the herb butter over the hot chicken.