Roast Chicken
Roast Chicken
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Red Potato | 4 | pack(s) |
| Red Onion | 4 | unit(s) |
| Carrot | 4 | unit(s) |
| Red Pepper | 4 | unit(s) |
| Chicken Breast | 8 | unit(s) |
| Olive Oil | 8 | tbsp |
| Dried Thyme | 2 | tbsp |
| Water | 4 | tbsp |
| Saffron | 2 | sachet |
| Garlic Mayonnaise | 8 | tbsp |
Instructions
Instruction
Preheat your oven to 200°C and boil your kettle. Chop the potato into wedges the width of your index finger (no need to peel!). Lay the wedges on a lined baking tray and drizzle over a little oil. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until golden brown on the outside and so on the inside, 30-35 mins. Give the baking tray a good shake halfway through cooking.
Instruction
Halve, peel and chop the red onion into 2cm chunks. Remove the top and bottom from the carrot (no need to peel!), halve lengthways and then chop into batons the size of your little finger. Halve, then remove the core from the the red pepper, and slice into 1⁄2cm wide strips.
Instruction
Put the chicken in a bowl and add the olive oil (see ingredients for amount), half the dried thyme, salt and a grind of pepper. Massage the seasoning into your chicken. Pop the onion, carrot and red pepper on another lined baking tray, season with a pinch of salt, a good grind of pepper and remaining dried thyme. Toss in a glug of oil. Roast on the middle shelf of your oven for 25 mins.
Instruction
Heat a frying pan on medium-high heat. Lay in the chicken breasts, cook for 2-3 mins each side. Transfer to your baking tray on top of the veggies, swap the trays over so the veggies and chicken are on the top shelf and the potato wedges are on the middle shelf. Cook for the remaining 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Instruction
Whilst the chicken, veggies and wedges are is roasting, pour the boiling water (see ingredients for amount) into a small bowl and add the saffron powder. Cover with some clingfilm or foil. Set aside for 10 mins then whisk the garlic mayo into it with a fork.
Instruction
Take your chicken, veggies and potato wedges out of the oven. Slice each chicken breast into five strips. Combine the veggies and wedges together and spoon onto plates. Arrange the chicken on top and then drizzle over the saffron aioli. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1374 | kcal |
| Protein | 90 | g |
Allergens
Egg, Mustard