Chicken and Rosemary Roast Potatoes
with cranberry chutney and broccolini
Chicken breast is paired with festive fare such as cranberry sauce and rosemary roast potatoes in this winning dinnertime dish.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
1 sachet(s)
Cranberry Chutney
½ unit(s)
Rosemary
1 unit(s)
Garlic
1 unit(s)
Shallot
150 grams
Broccolini
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
320 grams
Irish Chicken Breast
Not included in your delivery
½ tbsp
Flour
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Halve the potatoes lengthways, quartering larger pieces. Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with half the rosemary (use all for 4P and 6P), salt and pepper. Rub the oil over the potatoes then arrange them cut-side down on the baking tray.
- Roast on the top shelf of the oven until golden, 25-35 mins.
- Meanwhile, place a large pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside (reserve the pan for use later).
- When the potatoes have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray alongside.
- Drizzle with oil and season with salt and pepper. Return to the oven to cook for the remaining time, 10-15 mins.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, add the turkey and season with salt and pepper.
- Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
NOTE: If you've chosen to swap to chicken, slice through the breasts to make thin steaks. When the pan is hot, add the chicken and season with salt and pepper. Cook through, 3-6 mins each side.Remove from the pan and cover to keep warm.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Once the chicken is cooked, return the empty pan to medium-high heat with a knob of butter.
- Add the shallot and cook until softened, 3-4 mins.
- Add the garlic and ½ tbsp flour (per 2P) to the pan, then deglaze with the apple cider vinegar.
- Pour in 100ml water (per 2P), cranberry chutney and stock.
- Season to taste with salt and pepper.
- Reduce over medium-low heat and cook, stirring regularly, until the sauce is smooth, 3-5 mins.
- Thinly slice the chicken widthways then divide between plates.
- Drizzle the sauce over the top.
- Serve with the broccolini and rosemary roast potatoes alongside.
- Finish with a sprinkling of flaked almonds.
