Experience the perfect blend of simplicity, speed, and taste with this Herby Crispy Skin Chicken with Sticky Baked Veg recipe. This dish is not only quick and easy to prepare, but it’s also bursting with vibrant flavours, making it the ultimate choice for a weeknight dinner that satisfies both your palate and your schedule!
The chicken is seasoned with an aromatic blend of herbs which imparts a tantalising flavour, ensuring that every bite is a journey of taste. But the magic doesn’t stop there. The skin, crisped to perfection, provides a delightful textural contrast to the succulent meat underneath. This results in a dish that’s not just delicious, but also satisfyingly crunchy.
Complementing the chicken, the Sticky Baked Veg adds a wholesome, comforting note to the meal. A medley of seasonal vegetables is baked until tender and lightly caramelised, making for a flavourful and nutritious side that beautifully offsets the richness of the chicken. The ‘stickiness’ from the baking process adds a hint of sweetness to the vegetables, further enhancing their natural flavours.
Despite the depth and complexity of its flavours, this Herby Crispy Skin Chicken with Sticky Baked Veg recipe is remarkably easy to prepare. It requires just a few simple steps and straightforward ingredients, making it a perfect option for those busy weeknights when time is of the essence, but a tasty and nourishing meal is still a must. So, go ahead and give this recipe a try – it’s sure to become a favourite in your dinner rotation!
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.
Herby Crispy Skin Chicken with Sticky Baked Veg
Print RecipeIngredients
- 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
Instructions
Step 1: 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: 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: 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: 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: 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: 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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