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Roast Thyme Chicken

Roast Thyme Chicken

with Lemon, Quick Potato Hash and Chive Crema

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Super simple to throw together and packed with flavour, this thyme and lemon chicken is a star. The crispy potato hash and tender green beans are complemented perfectly with a tasty dollop of chive sour cream. Best part? It will all be on your plate in no time!

Allergens:Milk/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

690 g

Russet Potato

50 g

Shallot

1 unit

Lemon

7 g

Chives

9 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

340 g

Green Beans

7 g

Thyme

3 g

Garlic

Not included in your delivery

5 tbsp

Oil*

4

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories874 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate82 g
Sugar4 g
Dietary Fiber8 g
Protein33 g
Cholesterol81 mg
Sodium902 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Garlic Press
Zester
Large Bowl
Paper Towel
Strainer
Grater
Medium Bowl
Baking Sheet
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast beans and finish chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Strip 1 tbsp thyme leaves off stems. Peel, then mince or grate garlic. Cut stems off the green beans, if needed. Zest lemon. (NOTE: You will prep remaining lemon in Step 5.) Pat chicken dry with paper towel. In a large bowl, toss chicken with half the lemon zest, half the thyme, and 1 tbsp oil. Season with salt and pepper. Set aside.

2

Peel, then finely chop shallot into 1/4-inch pieces. Peel, then grate potatoes. Over a strainer, using a clean dish cloth or paper towel, firmly squeeze the excess liquid from the grated potatoes. In a medium bowl, stir together grated potatoes, shallots, flour, remaining thyme. Season with 1/2 tsp salt and pepper. Set aside.

3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 2-3 min per side. On a baking sheet, toss beans and garlic with 1 tbsp oil. Season with salt and pepper. Set aside. When chicken is golden-brown, remove the pan from heat, then transfer chicken to baking sheet with beans. Bake in the middle of the oven until the chicken is cooked through and beans are tender-crisp, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Heat the same pan over medium-high heat. When pan is hot, add 1 tbsp oil, then in an even layer, loosely scatter in half the potato mixture. (NOTE: Don't press down!) Cook, not stirring, until bottom of the hash is golden-brown and slightly crispy, 2-3 min. Using your spatula, break up hash and flip pieces over. Cook, not stirring, until the other side is slightly crispy, 2-3 min. Transfer hash to a plate and cover with foil to keep warm. Repeat with another 1 tbsp oil and remaining potato mixture.

5

Finely chop the chives. Juice half the lemon, then cut the remaining lemon into wedges. In a small bowl, stir together the sour cream, chives, 1/2 tbsp lemon juice and remaining lemon zest. Season with salt and pepper. Set aside.

6

Thinly slice the chicken. Divide the chicken, potato hash and beans between plates. Dollop the hash with lemon-chive crema. Squeeze over a with a lemon wedge, if desired.