Chicken & Creamy Thyme Sauce
with Rosemary-Roasted Potatoes & Garlicky Veggies
- Milk
It’s all about the sauce in this winning dinner – garlic and thyme combine in a creamy and delectable sauce that’s rich and indulgent. Teamed with succulent chicken, rosemary potatoes and garlicky veggies, you just can’t go wrong. *This recipe is under 650kcal per serving.*
Ingredients
2
potato
2
carrot
½ head
broccoli
1 sprig
rosemary
1 bag
thyme
1 packet
chicken thigh
½ bottle
cream
(Contains: Milk; )
½ sachet
Chicken-Style Stock Powder
3 clove
garlic
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Thinly slice the carrot into rounds. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic. Pick and finely chop the rosemary (see ingredients) and thyme leaves.
TIP: Run your fingers down the rosemary and thyme stalk to remove the leaves easily.
Place the potato, rosemary and a drizzle of olive oil on a lined oven tray. Season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
While the potatoes are baking, season the chicken thigh on both sides with salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. Cook the chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake the chicken until cooked through, 8-12 minutes (depending on size).
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and broccoli until tender, 4-5 minutes. Add 1/2 the garlic, then season and cook until fragrant, 1 minute. Transfer to a bowl and set aside.
Wipe out the frying pan, then return to a medium heat with a drizzle of olive oil. Cook the thyme and remaining garlic until fragrant, 1 minute. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients) and simmer until slightly reduced, 2-3 minutes. Season to taste.
Slice the chicken. Divide the chicken, rosemary-roasted potatoes and garlicky veggies between plates. Pour the creamy thyme sauce over the chicken to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy thyme sauce was a standout, with many praising its delicious taste and how it elevated the dish.
- Ease of prep: Customers found this recipe quick and simple to make, with easy-to-follow instructions.
- Suggestions: Consider using chicken breast instead of thighs; some found the sauce rich, so serve it on the side.
- Next-day meals: Leftovers freeze well, and the sauce is great for repurposing in other dishes.
- Portions: Some felt the chicken portion was small for four adults; consider adding extra vegetables if needed.
