Lemony Chicken
with Creamy Root Mash and Roasted Vegetables
This wholesome supper has weeknight comfort written all over it!
Cals 651 · Prot 50 · Carbs 73 · Fat 21
Low Carb
Family Friendly
40 min
This wholesome supper has weeknight comfort written all over it!
Cals 651 · Prot 50 · Carbs 73 · Fat 21
Low Carb
Family Friendly
Ingredients
Bake
Skin-on, boneless chicken thighs
400 Grams
Red onion
2 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Small zucchini
2 Piece
Water
50 ML
Chicken stock cube
4*5*9*15*
1 Piece
Dijon mustard
13*
6 Grams
Dried thyme
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Lemon
1 Piece
Mash
Parsnip
1 Piece
Carrot
2 Piece
Butter
4*
20 Grams
Whole milk
4*
100 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Serve
Fresh parsley
15 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
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) | 2716 / 651 |
| Fats (g) | 20.7 |
| of which saturated (g) | 9 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 28.1 |
| Fibers (g) | 19.4 |
| Proteins (g) | 50 |
| Salt (g) | 3.5 |
*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 Prep
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 measured water and dissolve 0.5 chicken stock cube and the Dijon mustard 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 chicken thighs to the large bowl with the lemon juice along with the remaining dried thyme and season with salt and black pepper.
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 chicken thighs, skin-down and fry for 5-6 min until browned. The chicken does not need to be cooked at this point.
6 Serve
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 lemony chicken 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.
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