Grand Roast Chicken & Veggie Mash

Name: Grand Roast Chicken & Veggie Mash with Cherry Tomato Salad & Balsamic Sauce
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 Carrot; 3 Garlic; 330 g Chicken Thigh; 2 Sweet Potato; 1 sachet Aussie Spice Blend; 1 packet Snacking Tomatoes; 1 Cucumber; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 1 tsp brown sugar; 1.5 tbs balsamic vinegar* (Pantry); 20 g butter; 1 drizzle white wine vinegar

with Cherry Tomato Salad & Balsamic Sauce

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

441 kcal

Protein

:

37.5g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Under 40g carbs

Allergens:

Milk

Our test kitchen erupted in cheers when this roast chicken was plated up. We couldn’t keep this one to ourselves for much longer when the garlic veggie mash, cherry tomato salad and balsamic chicken taste this good!

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

Ingredients

Serving amount

1

Carrot

3

Garlic

330 g

Chicken Thigh

2

Sweet Potato

1 sachet

Aussie Spice Blend

1 packet

Snacking Tomatoes

1

Cucumber

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

1.5 tbs

balsamic vinegar* (Pantry)

20 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1850 kJ

Calories441 kcal

Fat15.8 g

of which saturates5.9 g

Carbohydrate36.5 g

of which sugars14.7 g

Dietary Fibre9.9 g

Protein37.5 g

Sodium517 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. In a small bowl, combine Aussie spice blend and a generous drizzle of olive oil. Season. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side.

2

• Transfer chicken to a lined oven tray. Brush spice blend mixture over chicken. • Bake until cooked through, 8-12 minutes. • Remove from oven and rest for 10 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

3

• While chicken is roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into large chunks. Roughly chop tomato and cucumber. Peel garlic. TIP: Save time and get more fibre by leaving the potato unpeeled.

4

• Cook sweet potato, carrot and garlic cloves in the
boiling water until easily pierced with a fork,
10-15 minutes.
• Drain and return to the pan. Drizzle with olive oil
and season generously with salt.
• Mash until smooth. Cover to keep warm.

5

• While the chicken is resting, wipe out the frying pan and return to medium heat.
• Cook the brown sugar, balsamic vinegar and a
splash of water until slightly reduced, 1-2 minutes.
• Remove from heat, then stir through the butter and
any lamb resting juices. Season to taste.
• In a medium bowl, combine tomatoes, cucumber,
spinach & rocket mix and a drizzle of white wine
vinegar and olive oil. Season to taste.