Baked Double Portuguese-Style Chicken
with Roast Potatoes & Tangy Cherry Tomato Salad
Calories
:
628 kcalProtein
:
68g proteinPreparation Time
:
25 minutesDifficulty
:
EasyCalorie Smart
Pre-Prepped
Allergens:
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Fire up your dinner routine with succulent peri-peri chicken served alongside golden, crisp-skinned roasted potatoes. We’ve paired the heat with a punchy Dijon and cherry tomato salad to keep things fresh, vibrant and perfectly balanced. It’s a classic roast with a kick.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Chopped Potato
1 packet
Snacking Tomatoes
1
Cucumber
1 packet
Dijon Mustard
660 g
Chicken Thigh
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, halve snacking tomatoes.
- Thinly slice cucumber into rounds.
- In a large bowl, combine Dijon mustard and the honey with a drizzle of olive oil and vinegar. Season to taste and set aside.
3
- Place chicken thigh on a second lined oven tray, drizzle with olive oil and sprinkle over peri-peri seasoning. Turning chicken to coat.
- Bake until cooked through, 14-16 minutes (divide between two trays if your tray is getting crowded).
TIP: Chicken is cooked through when its no longer pink inside.
4
- To the bowl with Dijon dressing, add tomatoes, cucumber and gourmet leaf mix. Toss to combine.
- Slice chicken if preferred.
- Divide peri-peri seasoned chicken, roast potato chunks and cherry tomato salad between plates. Enjoy!
