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Southern Roast Chicken & Spiced Potatoes

Southern Roast Chicken & Spiced Potatoes

with Honey-Mustard Slaw & Ranch Dressing

Recipe Development TeamUpdated on May 19, 2026

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Get up to $230 off

Calories

:

430 kcal

Protein

:

38.2g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Eggs
Milk
May contain traces of allergens
Gluten
Soy
Wheat

What do you get when you pair roast chicken, Tex-Mex spiced potatoes and honey-mustard slaw? Your new favourite meal, that's what! Perfectly roasted chicken and potatoes teams up beautifully with a sweet and tangy slaw, all tied together with a generous drizzle of ranch dressing! Our stomachs are rumbling already!

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Dijon Mustard

330 g

Chicken Thigh

2

Potato

1 packet

Ranch Dressing

(Contains: Eggs, Milk)

1 packet

Slaw Mix

1

Spring Onion

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Not included in your delivery

1 drizzle

olive oil

½ tsp

honey

Nutritional Values

Energy (kJ)1800 kJ

Calories430 kcal

Fat17.8 g

of which saturates3.8 g

Carbohydrate28 g

of which sugars9 g

Dietary Fibre6.8 g

Protein38.2 g

Sodium786 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Sear the chicken

1

• See ‘Top Roast Tips!’ (below left). • Preheat oven to 220°C/200°C fan-forced. • Place your hand flat on top of chicken thigh and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.

Roast the potatoes & chicken

2

• Meanwhile, cut potato into bite-sized chunks and place on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Drizzle with olive oil, sprinkle over Tex-Mex spice blend, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • While potatoes are roasting, transfer chicken, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. TIP: The meat will keep cooking as it rests!

Assemble the slaw

3

• While chicken is resting, thinly slice spring onion. In a large bowl, combine the honey, Dijon mustard and a drizzle of olive oil. • Add slaw mix, spring onion and baby spinach leaves. Toss to combine. Season to taste.

Finish & serve

4

• Slice chicken. • Divide roast Southern chicken, spiced potatoes and honey-mustard slaw between plates to serve. Enjoy!

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