Double Pre-Marinated Chicken & Lemon-Thyme Glaze

Name: Double Pre-Marinated Chicken & Lemon-Thyme Glaze with Potato Mash & Sautéed Veggies
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Thyme; 1 Broccoli; 2 packet Potato; 1 Carrot; 2 Garlic; 1 Lemon; 640 g Herby Marinated Chicken Thigh; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk; 2 tsp honey; 10 g butter (for the sauce)

with Potato Mash & Sautéed Veggies

Recipe Development TeamUpdated on June 25, 2026

Get tasty recipes from just $6 per serving

Calories

645 kcal

Protein

76.9g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Under 30g carbs

Allergens:

Milk

Every now and then it’s nice to go back to basics. They always carry a sense of nostalgia with them. Allow all the memories of cosy family dinners to flow in when you bite into this tender glazed chicken, seasoned with fresh herbs, served up with a potato mash and veggies.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Thyme

Broccoli

2 packet

Potato

Carrot

Garlic

Lemon

640 g

Herby Marinated Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

40 g

butter (for the mash)

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

2 tsp

honey

10 g

butter (for the sauce)

(Contains: Milk)

Nutrition

Energy (kJ)2700 kJ

Calories645 kcal

Fat255 g

of which saturates20 g

Carbohydrate27.9 g

of which sugars13.5 g

Dietary Fibre9.8 g

Protein76.9 g

Sodium976 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato, then cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain potato, then return to pan. Add butter (for the mash) and the milk to the potato. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, zest lemon to get a pinch, then slice into wedges. Pick thyme leaves. Finely chop garlic. Roughly chop silverbeet. Cut carrot into thin sticks.

• Cut chicken thigh into 2cm chunks. Little cooks: Under adult supervision, older kids can help grate the lemon zest.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot with a pinch of salt and pepper, tossing, until tender, 4-5 minutes. • Add silverbeet and cook until softened, 1-2 minutes. Transfer to a plate and cover to keep warm. TIP: Add a splash of water to the veggies to help them cook faster!

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to low, then add butter(for the sauce), garlic and thyme, tossing until fragrant. • Remove pan from heat, then add the honey, lemon zest and a generous squeeze of lemon juice, tossing chicken to coat. TIP: Add a splash more water if the sauce looks too thick. TIP: Cook in batches if your pan is getting crowded.