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.
Free-range Roast Chicken with Corn & Potato Salad
Free-range British chicken breast marinated with lemon thyme. Roast it till tender and juicy, then pair with a bangin' charred corn and potato salad. Roasted courgette for your veg and pickled shallot for extra tang.
High protein
1/3 daily fibre
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 large potatoes
- 1 cucumber
- 280g sweetcorn (sweetcorn, water, salt)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 4 British Free Range chicken breasts
- 2 little gem lettuce
- 1 shallot
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 courgette
Nutritional Information
Calories: 623
Protein: 51g
Carbs: 56g
Fat: 20g
Free-range Roast Chicken with Corn & Potato Salad
Free-range British chicken breast marinated with lemon thyme. Roast it till tender and juicy, then pair with a bangin' charred corn and potato salad. Roasted courgette for your veg and pickled shallot for extra tang.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a sieve, a large bowl, a large bowl & a large frying pan
Get started
- Cut the potatoes into 2cm cubes, then place onto a lined baking tray, drizzle with 1/2 tbsp oil and season with salt and pepper
- Roast for 25-30 mins until golden
- Meanwhile, add the chicken to the large bowl, along with the garlic herb paste and a pinch of salt and pepper. Mix well to combine
Roast the courgettes
- Dice the courgettes into 2cm cubes
- Add the courgette to the other baking tray. Toss with 2 tsp oil, salt and pepper. Roast for 22-25 mins, until golden and softened
Cook the chicken & prep
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side, then transfer to the courgette tray and roast for 14 mins, until cooked through
- Meanwhile, thinly slice the shallot, then add to the large bowl with the maple mustard dressing, apple cider vinegar and mustard. Season with salt and pepper
- Trim and thinly slice the lettuce. Drain the sweetcorn. Dice the cucumber into 2cm cubes
Char the corn
- Return the frying pan to medium-high heat with 1 tsp oil. Once hot, add the corn and cook for 5-6 mins, until deep golden brown
- When everything's ready, add the roasted potatoes, courgette, sweetcorn and 1/2 tbsp oil to the bowl with the dressing, and toss to coat
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken
- Add the lettuce and cucumber to the salad bowl and toss to combine, then serve into bowls. Top with the chicken
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