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!
585 kcal per serving
1 of your 5 a day
Herby Crispy Skin Chicken
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
- 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
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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