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.
Serving size
Ingredients
Ingredients
- 4 tbsp cornflour
- 1 unwaxed lemon
-
2 tbsp garlic, basil and parsley paste
-
4 tbsp tomato ketchup
- 1 head of broccoli
-
150g peas
- 1 sweet potato
- 2 large potatoes
-
60g yellow pea crumb
- 600g British Free Range chicken thighs
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 175Kcal | 611Kcal |
| 733kJ | 2556kJ | |
| Fat | 6.0g | 21g |
| of which saturates | 1.6g | 5.6g |
| Carbohydrates | 19g | 65g |
| of which sugars | 3.6g | 12g |
| Protein | 12g | 43g |
| Salt | 0.3g | 1.0g |
| Fibre | 3.1g | 11g |
Chicken Thigh Nuggets with Mixed Potato Wedges, Lemon Greens & Ketchup
Who doesn't love nuggets? Our version stars tender free-range British chicken thighs, coated in crispy pea crumb and baked until golden. On the side? Mixed potato wedges, bright broccoli and sweet peas - dressed with a squeeze of lemon - and a dollop of ketchup, for dipping. Clean plates guaranteed!
Cooking Instructions
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 large saucepan, 2 medium bowls & a sieve
Make the nuggets
- Cut the potatoes and sweet potato into wedges. Place the wedges onto the other lined baking tray and toss with 2 tsp olive oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Time for wedges
- Meanwhile, dice the chicken into 3cm pieces
- In a medium bowl, combine the garlic herb paste, 1 tbsp olive oil, salt and pepper. Add the chicken and toss to coat
- In the other medium bowl, combine the pea crumb, cornflour and a pinch of salt. Add two chicken pieces at a time to the crumb mix and toss to coat, then transfer to a lined baking tray
- Bake for 15 mins. After 15 mins, carefully turn the nuggets and roast for another 10 mins, until golden and cooked through
Boil the greens
- Cut the broccoli into small florets
- When the chicken has 10 mins remaining, bring the large saucepan with salted hot water to a boil. Once boiling, add the broccoli and cook for 2 mins. Add the peas and cook for a final 1 min, then drain together
- Toss in a squeeze of lemon juice and a pinch of salt (leave this plain for the kids, if preferred)
Plate up
- Serve the chicken nuggets onto plates, with the wedges and greens alongside. Serve the ketchup alongside for dipping. Garnish with the remaining lemon, cut into wedges
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