All of the flavours of roast chicken that we know and love in an easy midweek meal. Paired with a yoghurt herb dressing adding a light, freshness to the meal.
This Week
9 Dec - 15 Dec
Herb Smashed Potatoes with Chicken and Roasted Broccolini
- under 1 hour
- 4
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Meal Prep Guide
Make the chicken marinade (excluding the butter). Store in the air tight jar in the fridge.
ingredients
- 3 Tbsp fresh rosemary
- 3 garlic cloves (crushed)
- Zest of a lemon
- Juice of ½ a large lemon
- 2 Tbsp olive oil
- Salt and pepper
Method
- Add all the ingredients to a jar and mix well. *add 25g of melted butter to the marinade before adding the chicken.
Make the Yoghurt Herb Sauce. Store in the air tight jar in the fridge.
Ingredients
- 4 Tbsp greek yoghurt
- 2 Tbsp parsley (finely chopped)
- 2 Tbsp mint (finely chopped)
- ½ lemon (juice)
- 1-2 Tbsp water (optional)
Method
- Add all the ingredients to a jar and mix well.
Tips
Tips
- You want to make sure the potatoes are cooked through so they can crisp up nicely in the same amount of time it takes the chicken to cook as you don’t want the chicken to dry out.
Shortcuts
Vegetables
- You can swap out the potatoes for sweet potatoes. Just chop them into cubes and you’ll only need to boil them for 10 minutes.
- You can swap out the broccolini for broccoli – just cut into small florets.
- You can swap out the broccolini for asparagus if you’d prefer.
Protein
- For a vegetarian option follow our Vegetarian Halloumi, Chickpea Tray Bake recipe.
Ingredients
Vegetarian Halloumi, Chickpea Tray Bake
- 1 kg of baby potatoes (cut in half)
- 1 red onion (sliced)
- 1 capsicum (sliced)
- 250g broccolini
- 200g halloumi
- 3 Tbsp fresh rosemary
- 25g butter (melted)
- 3 garlic cloves (crushed)
- Zest of a lemon
- Juice of ½ a large lemon
- 3 Tbsp olive oil
- Salt and pepper
Yoghurt Herb sauce
- 4 Tbsp greek yoghurt
- 2 Tbsp parsley (finely chopped)
- 2 Tbsp mint (finely chopped)
- Juice of ½ a large lemon
- 1-2 Tbsp water (optional)
method
- Preheat the oven to 200 degrees fan bake.
- Mix together the melted butter, 1 tbsp of olive oil, garlic, rosemary, lemon zest and juice and a pinch of salt and pepper.
- Add the baby potatoes to a medium-large pot and cover with water and a generous pinch of salt. Bring to the boil and allow to cook for 10-15 minutes or until tender, so a fork can go through easily. Drain well.
- Add the potatoes to a baking tray and smash down slightly with a spatula or the bottom of a mug. You want them to be slightly smashed but still intact. Add the sliced onion, capsicum and chickpeas and drizzle over the melted, butter, garlic, herb mixture making sure everything is coated.
- Pop in the oven to cook for 25 minutes. While this is in the oven prepare the brocollini by removing the woody part at the end and tossing in some olive oil and salt and slice the halloumi.
- After 25 minutes add the broccolini and halloumi to the tray with the potatoes and vegetables and cook for 10 more minutes until the brocollini has cooked through and the halloumi is golden brown.
- To make the yoghurt, herb dressing, add all ingredients to a small bowl and mix well until everything has combined.
Ingredients
Smashed Potatoes, Chicken and Broccolini
- 1 kg of baby potatoes (cut in half)
- 600g chicken thighs
- 250g broccolini
- 3 Tbsp fresh rosemary
- 25g butter (melted)
- 3 garlic cloves (crushed)
- 1 lemon (zest)
- ½ a large lemon (juice)
- 2 Tbsp olive oil
- Salt and pepper
Yoghurt Herb sauce
- 4 Tbsp greek yoghurt
- 2 Tbsp parsley (finely chopped)
- 2 Tbsp mint (finely chopped)
- ½ a large lemon (juice)
- 1-2 Tbsp water (optional)
To serve
- Fresh or micro herbs (optional)
Method
- Preheat the oven to 200 degrees fan bake.
- Marinate the chicken thighs in a medium sized bowl with the melted butter, garlic, rosemary, lemon zest and juice and a pinch of salt and pepper.
- Cook your potatoes If they are not already prepared – Add the baby potatoes to a medium-large pot and cover with water and a generous pinch of salt. Bring to the boil and allow to cook for 10-15 minutes or until tender, so a fork can go through easily. Drain well.
- Add the potatoes to a baking tray and smash down slightly with a spatula or the bottom of a mug. You want them to be smashed but still intact.
- Add the chicken thighs to the tray, reserving the marinade in the bowl. Add a couple of tablespoons of olive oil to the remaining marinade and pour over the chicken and potatoes making sure everything is nicely coated.
- Pop in the oven to cook for 25 minutes. While this is in the oven prepare the brocollini by removing the woody part at the end and tossing in some olive oil and salt.
- After 25 minutes the broccoli to the tray with the chicken and potatoes for the last 10 minutes.
- To make the yoghurt, herb dressing, add all ingredients to a small bowl and mix well until everything has combined.
Variations
Vegetables
- You can swap out the potatoes for sweet potatoes. Just chop them into cubes and you’ll only need to boil them for 10 minutes.
- You can swap out the broccolini for broccoli – just cut into small florets.
- You can swap out the broccolini for asparagus if you’d prefer.
Protein
- For a vegetarian option follow our Vegetarian Halloumi, Chickpea Tray Bake recipe.
Ingredients
Vegetarian Halloumi, Chickpea Tray Bake
- 1 kg of baby potatoes (cut in half)
- 1 red onion (sliced)
- 1 capsicum (sliced)
- 250g broccolini
- 200g halloumi
- 3 Tbsp fresh rosemary
- 25g butter (melted)
- 3 garlic cloves (crushed)
- Zest of a lemon
- Juice of ½ a large lemon
- 3 Tbsp olive oil
- Salt and pepper
Yoghurt Herb sauce
- 4 Tbsp greek yoghurt
- 2 Tbsp parsley (finely chopped)
- 2 Tbsp mint (finely chopped)
- Juice of ½ a large lemon
- 1-2 Tbsp water (optional)
method
- Preheat the oven to 200 degrees fan bake.
- Mix together the melted butter, 1 tbsp of olive oil, garlic, rosemary, lemon zest and juice and a pinch of salt and pepper.
- Add the baby potatoes to a medium-large pot and cover with water and a generous pinch of salt. Bring to the boil and allow to cook for 10-15 minutes or until tender, so a fork can go through easily. Drain well.
- Add the potatoes to a baking tray and smash down slightly with a spatula or the bottom of a mug. You want them to be slightly smashed but still intact. Add the sliced onion, capsicum and chickpeas and drizzle over the melted, butter, garlic, herb mixture making sure everything is coated.
- Pop in the oven to cook for 25 minutes. While this is in the oven prepare the brocollini by removing the woody part at the end and tossing in some olive oil and salt and slice the halloumi.
- After 25 minutes add the broccolini and halloumi to the tray with the potatoes and vegetables and cook for 10 more minutes until the brocollini has cooked through and the halloumi is golden brown.
- To make the yoghurt, herb dressing, add all ingredients to a small bowl and mix well until everything has combined.
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