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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Leg (Boneless)

300 g

Yellow Potato

160 g

Sweet Bell Pepper

14 g

Parsley and Thyme

3 g


113 g

Red Onion, sliced

1 tbsp

Balsamic Glaze


1 tbsp

Italian Seasoning


370 mL


Not included in your delivery

2 tbsp



2.25 tbsp


½ tsp


¼ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon

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)


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.


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.**


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.


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.


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