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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
chicken-style stock powder
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.