Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2683 / 643
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Bring a pot of salted water to the boil. Peel and slice the onion into quarters and separate them into individual petals. Peel and mince the garlic. Deseed and roughly chop the peppers. Slice the zucchini into batons. Boil the measuredwater and dissolve 0.5/1/1 chicken stock cube and the Dijonmustard in it.
2 Roast vegetables
Add the onion, garlic, peppers, zucchini and the stock to a baking dish. Sprinkle with half of the dried thyme (reserve the rest to use in step 4) and season with salt and pepper. Drizzle with the olive oil and bake for 15 min.
3 Make mash
Meanwhile, peel and chop the parsnip and carrots into bite-sized pieces. Once the water is boiling, add the parsnip and the carrots. Cook over a medium-high heat for 20-25 min or until softened. Drain and return to the pot. Add the butter to the pot and mash until smooth, gradually adding the milk until it reaches your desired consistency. Season with salt and pepper. Cover and set aside.
4 Marinate chicken
Meanwhile, slice half of the lemon into slices and juice the rest into a large bowl. Add the chickenthighs to the large bowl with the lemon juice along with the remaining driedthyme and season with salt and blackpepper.
Tip!Marinate the chicken up to 24 hours in advance.
5 Fry chicken
Place a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chickenthighs, skin-down and fry for 5-6 min until browned. The chicken does not need to be cooked at this point.
Place the chicken on top of the roasted vegetables, skin-side up and arrange the lemon slices on top. Continue baking for 12-15 min further or until the chicken and vegetables are cooked through. Meanwhile, pick and finely chop the parsley leaves. Serve the lemonychicken and the roasted vegetables with the creamy root mash alongside. Garnish with the parsley.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
You're just clicks away from creating your order. Do you want to leave and go to the home page?