Rosemary and Lemon Garlic Chicken

Name: Rosemary and Lemon Garlic Chicken with Thyme Roasted Vegetables
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Skin-on, boneless chicken thighs; 2 Piece of Garlic cloves; 1 Piece of Lemon; 15 Grams of Honey; 2 Grams of Dried rosemary; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 2 Piece of Carrot; 300 Grams of Cauliflower; 200 Grams of Broccoli; 1 Piece of Yellow pepper; 2 Grams of Dried thyme; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 2 Piece of Small zucchini; 10 Grams of Butter; 10 Grams of Plain flour; 150 ML of Water; 8 Grams of Marmite; 15 ML of Worcestershire sauce; 2 Grams of Dried oregano; 1 Piece of Chicken stock cube; 5 Grams of Brown sugar; 1 Tsp of Black pepper

with Thyme Roasted Vegetables

Say goodbye to dry, flavourless chicken and hello to this delicious chicken supper!

423 Reviews

Cals 568 · Prot 53 · Carbs 67 · Fat 15

Low Carb

Family Friendly

Calorie Smart

45 min

Rosemary and Lemon Garlic Chicken with Thyme Roasted Vegetables

Say goodbye to dry, flavourless chicken and hello to this delicious chicken supper!

423 Reviews

Cals 568 · Prot 53 · Carbs 67 · Fat 15

Low Carb

Family Friendly

Calorie Smart

Ingredients

Chicken

Skin-on, boneless chicken thighs

400 Grams

Garlic cloves

2 Piece

Lemon

1 Piece

Honey

15 Grams

Dried rosemary

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Roasted vegetables

Red onion

1 Piece

Carrot

2 Piece

Cauliflower

300 Grams

Broccoli

200 Grams

Yellow pepper

1 Piece

Dried thyme

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Small zucchini

2 Piece

Pan sauce

Butter 4*

10 Grams

Plain flour 10*11*

10 Grams

Water

150 ML

Marmite 11*15*

8 Grams

Worcestershire sauce 6*11*

15 ML

Dried oregano

2 Grams

Chicken stock cube 4*5*9*15*

0.5 Piece

Brown sugar

5 Grams

Black pepper

0.5 Tsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *6 Fish, *5 Eggs, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2372 / 568
Fats (g)	14.7
of which saturated (g)	5.6
Carbohydrates (g)	67
of which sugars (g)	25.1
Fibers (g)	16.4
Proteins (g)	52.9
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Peel and slice the onion into quarters and separate them into individual petals. Peel and thinly slice the carrots into coins. Separate the cauliflower and broccoli into florets and chop into bite-sized pieces. Deseed and roughly chop the pepper. Place the onion, carrots, broccoli, cauliflower and pepper onto a lined baking tray. Sprinkle with the dried thyme, season with a generous pinch of salt and pepper and a drizzle of oil. Toss to coat and roast for 15 min.

2 Prep chicken

Meanwhile, peel and mince the garlic. Slice half of the lemon into slices and juice the remaining into a large bowl. Add the garlic, honey, rosemary, salt and pepper to the large bowl and mix. Add the chicken thighs to the marinade and set aside.

Tip! Marinate the chicken up to 24 hours in advance.

3 Add zucchini

Slice the zucchini into batons. After the vegetables have roasted for 15 min, add the zucchini to the roasted vegetables and top with the lemon slices. Roast for 20 min further.

4 Fry chicken

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken thighs, skin-side down and fry for 5-6 min until the skin is browned. Turn and fry for 3-5 min further or until cooked through. Transfer the chicken to a plate. Reserve the pan with the oil from the chicken. No need to wash it.

Tip! If the chicken is browning too quickly, reduce the heat to medium. To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

5 Make sauce

In a small bowl or jug, combine the measured water, marmite, Worcestershire sauce, dried oregano, 0.5 chicken stock cube and brown sugar. This is your stock. Return the reserved pan to a medium heat with the butter. Once melted, add the flour and stir for 1 min until a thick paste forms. Add the stock. Mix well and bring to the boil. Once boiling, reduce the heat to low and simmer for 1-2 min or until the sauce thickens. Remove from the heat and season with pepper.