Herby Roast Chicken
with tender carrots and cranberry glaze
The star of this dish is succulent chicken coated in herbs and roasted until golden. Though this may be a classic when it comes to dinnertime ideas, the accompanying crispy wedges, tender carrots, and sticky sauce ensure this recipe is anything but ordinary.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
1 sachet(s)
Dried Thyme
320 grams
Irish Chicken Breast
1 sachet(s)
Cranberry Chutney
1 unit(s)
Shallot
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 unit(s)
Carrot
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wedges. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the wedges onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Toss chicken with thyme, salt, pepper and a drizzle of oil.
- Lay onto another lined baking tray.
- Roast until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- When the chicken has cooked for 8 mins, add the carrots to the tray. Drizzle with oil. Season with salt and pepper. Return to the oven for 18-20 mins.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is due to packaging used to keep it fresh.
- Meanwhile, halve, peel and thinly slice the shallot.
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, fry the shallot until sweet and softened, 5-6 mins.
- Stir through the cranberry chutney, red wine jus and a knob of butter.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Once everything is ready, remove the carrot, chicken and wedges from the oven.
- Transfer the chicken to a board and thinly slice.
- Divide the roast potatoes and carrot between plates.
- Serve the sliced chicken alongside.
- Drizzle the sauce over the chicken.
