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Roasted Chicken Herb with Creamy Leek Sauce

Savor the Roasted Chicken seasoned with fresh Herbs, Creamy Leek Sauce and Roasted Potatoes.

369 Reviews

30

Cooking Time

2 People

Serving Size

Chicken

Protein

529

Calories

Before you start

Preheat the oven into 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Baking dish | Chopping board | Knife | Cooking pan

Cooking Instructions

Ingredients

Step 5 : Pan-fry the Beans

Trim the green beans and heat another pan with a drizzle of oil over medium-high heat. Add the beans, season with salt and black pepper, and cook for 1 minute until slightly charred.

400 g Potato
240 g Chicken Breast
7 g Garlic
3 g Thyme
110 g Leeks
10 g Dijon Mustard
200 ml Cooking Cream
7 g Fresh Parsley
100 ml Home Made Vegetable Stock
100 g Green Beans

Allergens

Dairy

Step 1 : Marinate the Chicken

Begin by marinating the chicken breast: mix finely chopped garlic and thyme with a drizzle of oil, salt, and black pepper, and rub the mixture onto the chicken

Nutritional Information

Energy (kJ/kcal)    

529

Protein (g)    

39

Carbohydrates (g)    

57

Fibers (g)    

9

Sugar

7

Fats (g)

23

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Roast the Chicken

After the potatoes have been baking for 30 minutes, add the marinated chicken to the tray and return to the oven for 15-20 minutes, or until the chicken is fully cooked.

Step 2 : Roast the Potatoes

Quarter the potatoes, leaving the skin on, and arrange them on a baking tray. Season with oil, salt, and black pepper, and bake at 200°C (392°F) for 30 minutes.

Step 4 : Make the Sauce

Finely chop the leeks and parsley. In a pan over medium heat with oil, sauté the leeks for 2-3 minutes. Stir in Dijon mustard for 10 seconds, then add vegetable stock and cooking cream. Season with salt and black pepper, simmer for 5-8 minutes, then stir in most of the parsley and remove from heat.

Step 6 : Serve and Enjoy!

Arrange the roasted potatoes on a plate, pour the leek sauce, add the green beans, and place the roasted chicken breast on top. Garnish with the remaining chopped parsley.

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