Herby Crispy Skin Chicken

with Sticky Baked Veg

This Herby Crispy Skin Chicken with Sticky Baked Veg recipe is quick, easy and packed with flavour making it the perfect weeknight dinner option!

View Instructions

Servings

2

Ready In:

40 minutes

Calories:

585 kcal per serving

Good For:

1 of your 5 a day

With Sticky Baked Veg

Herby Crispy Skin Chicken

Per Serving:

Energy (kJ/kcal) – 2448/585

Fat (g) – 16

Sat. Fat (g) – 3

Carbohydrates (g) – 66

Sugars (g) – 22

Fiber (g) – 4

Protein (g) – 46

Cholesterol (mg) – 0

Salt (g) – 0.78

Ingredients
  • 2 Potatoes
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Tomato Puree
  • 1 Bunch of Coriander
  • 2 Chicken Breasts (Skin-on)
  • 2 Red Onions
  • 2 Garlic Cloves
  • 2 Tbsp Mango Chutney
  • 2 Tbsp Olive Oil (For the Chicken)
  • 100g Kale
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like Baking Tray, Garlic Press, Bowl and a Large Frying Pan.

Step by Step Instructions

Step 1: Roast the Veg

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Halve and peel the onion. Quarter each half. Pop the potatoes and onions on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the dried thyme.

Toss to coat, then roast them on the top shelf of your oven until the potatoes are golden and the onions nice and soft, 25-35 mins, turn halfway.

Step 2: Complete the Prep

Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and 1 tbsp of water per person. Mix together and leave to the side.

Step 3: Prepare the Meat

Finely chop the coriander (stalks and all) and pop in a medium bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together.

Add the chicken to the bowl and turn to coat in the mixture.

IMPORTANT: Wash your hands after handling raw meat.

Step 4: Cook the Chicken

Heat a frying pan on medium high heat (no oil). Once the pan is hot, lay in the chicken breasts skin side down and fry until the skin is golden, 4-5 mins.

Turn and cook for 2 mins on the other side, then transfer to a baking tray (skin side up) and pop on the middle shelf of your oven to roast until cooked, 15-20 mins.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 5: Cook the Kale

Once the potatoes and onion are cooked, add the tomato/chutney mixture and mix together until they are nicely coated. Lay the kale on top, drizzle with a little oil and season with salt and pepper.

Return it to your oven and bake until the kale is crispy, 4-5 mins.

Step 6: Finish and Serve the Dish

Once cooked, remove the chicken from your oven and pop on a board to rest for a couple of mins. Mix the potatoes, onions and kale together in the tray and spoon onto plates.

Thinly slice the chicken and serve on top. Enjoy!

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