Herby Chicken Bake
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Herby Chicken Bake

Herby Chicken Bake

with Balsamic Peppers and Roasted Potatoes

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
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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

(Contains Sulphites)

1 tbsp

Italian Seasoning

(Contains Sulphites)

370 mL

Chickpeas

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

2.25 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)2887 kJ
Calories690 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber9 g
Protein41 g
Cholesterol185 mg
Sodium640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Strainer
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Small Bowl

Instructions

ROAST POTATOES & CHICKPEAS
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)

PREP
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.

COOK CHICKEN
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.**

COOK ONIONS & PEPPERS
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.

MAKE HERB BUTTER
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.

FINISH AND SERVE
6

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

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