The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Barbecue Baked Chicken with Potato Hash & Salad
No time for a BBQ? Fake one instead. Tthis free-range British chicken comes with all that delicious smoky flavour thanks to your homemade sauce. It’s perfect with crispy potato chunks and a simple garden salad.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 75g seasonal tomatoes
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 cucumber
- 1 tbsp tomato puree (use half)
- 1 little gem lettuce
- 1 handful of fresh chives
- 25g honey
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 British Free Range chicken breasts
- 2 large potatoes
Nutritional Information
Calories: 587
Protein: 50g
Carbs: 57g
Fat: 17g
Ingredients
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 handful of fresh chives (use half)
- 2 large potatoes
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp tomato puree (use a quarter)
- 75g seasonal tomatoes (use half)
- 1 cucumber (use half)
- 25g honey (use half)
- 1 little gem lettuce (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tsp smoked paprika (use half)
- 1 British Free Range chicken breast
Nutritional Information
Calories: 725
Protein: 53g
Carbs: 96g
Fat: 12g
Barbecue Baked Chicken with Potato Hash & Salad
No time for a BBQ? Fake one instead. Tthis free-range British chicken comes with all that delicious smoky flavour thanks to your homemade sauce. It’s perfect with crispy potato chunks and a simple garden salad.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 2cm cubes (peel optional), then add to the saucepan. Simmer for 10-12 mins, until soft, then drain.
- Place the chicken in an ovenproof dish and drizzle with 1 tsp oil; season with sea salt and black pepper. Bake for 15 mins.
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the potatoes and cook for 5 mins, until golden. Season with sea salt and black pepper. Make the barbecue sauce; in a bowl, mix the honey, paprika, mustard, vinegar, half the tomato puree and 3 tbsp water (11/2 tbsp for 1 person).
- After 15 mins of baking, pour the barbecue sauce over the chicken. Add the potatoes and sprinkle over the nutritional yeast. Bake for another 10-12 mins, until the chicken is cooked and the potatoes are soft.
- Trim and thinly slice the lettuce. Thinly slice the cucumber at an angle into half-moons. Halve the tomatoes. Finely chop the chives. Place everything into a mixing bowl and toss with 1 tsp olive oil, a pinch of sea salt and black pepper.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the barbecue chicken and potato hash with the garden salad.
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