Deluxe Roast Chicken and Parmesan Potato Bake

Nutrition per serve

Ingredients

• 1clove garlic
• 1bunch thyme
• 2pcs potato
• 200g mushrooms
• 150g green beans
• 25g parmesan
• 1pcs chicken-style stock cubes
• 250ml cream
• 300g free-range chicken breast fillet
• 10g umami seasoning
• 250ml (1 cup) boiling water
• 20g butter
• 30ml olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Preheat oven to 220C, fan-forced. Crush or finely chop the garlic. Finely chop the thyme leaves, discarding tough stems. Cut the unpeeled potatoes into 3mm-thick slices. Wipe the mushrooms clean, then quarter. Trim the beans and halve on angle. Finely grate parmesan. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook potato bake
   Grease a medium baking dish. Arrange the potato, slightly overlapping, in the dish. Combine half the garlic, half the thyme, 100ml of the cream and 80ml (⅓ cup) stock in a jug and season with salt and pepper. Pour the cream mixture over the potato, then dot with 20g chopped butter. Cover tightly with foil and bake for 30 mins or until the potato is tender.
3. Step 3 — Roast chicken
   Once the potato has been baking for 20 mins, line an oven tray with baking paper. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 1 min each side or until golden (the chicken won’t be cooked through). Transfer to the lined tray and reserve the pan. Roast the chicken for 13-15 mins until cooked through. Rest for 5 mins.
4. Step 4 — Start mushroom sauce
   While the chicken is roasting, heat 1 tbs olive oil in the reserved pan over medium-high heat. Cook the mushrooms, stirring occasionally, for 5-6 mins until browned. Add the remaining garlic, remaining thyme, half the umami seasoning* and 2 tsp olive oil and cook, stirring, for 1 min or until fragrant.
5. Step 5 — Finish mushroom sauce
   Stir the remaining stock into the mushroom mixture and bring to a simmer. Cook, stirring occasionally, for 2-3 mins until the stock is reduced. Add 80ml (⅓ cup) of the cream* and cook, stirring, for 5 mins or until slightly thickened. Stir 1 tsp balsamic vinegar into the mushroom sauce. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Scatter the parmesan over the potato bake, then bake, uncovered, for a further 10 mins or until golden, then stand for 5 mins. Put the beans in a bowl, cover with boiling water and set aside for 5 mins or until tender. Drain. Slice the chicken. Divide the chicken, potato bake and beans among plates. Pour the mushroom sauce over the chicken to serve.

Allergens

Milk, Sulphites