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.
Garlic & Thyme Chicken with Roast Potatoes & Creamed Leek
Tender free-range British chicken breasts are roasted with garlic and thyme in this classic supper. Dish up with crispy roast potatoes, sweet carrots and creamed leeks for veggies. A handful of pea shoots for freshness.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 British Free Range chicken breasts
- 25g pea shoots
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g greek style yoghurt (Milk)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 leek
- 2 garlic clove
- 1 handful of fresh thyme
- 2 large potatoes
- 2 carrot
Nutritional Information
Calories: 621
Protein: 51g
Carbs: 59g
Fat: 20g
Ingredients
- 1 British Free Range chicken breast
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp wholegrain mustard (use a quarter) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 handful of fresh thyme (use half)
- 2 carrot
- 80g greek style yoghurt (use half) (Milk)
- 1 leek (use half)
- 2 garlic clove
- 25g pea shoots (use half)
- 2 large potatoes
Nutritional Information
Calories: 849
Protein: 56g
Carbs: 111g
Fat: 19g
Garlic & Thyme Chicken with Roast Potatoes & Creamed Leek
Tender free-range British chicken breasts are roasted with garlic and thyme in this classic supper. Dish up with crispy roast potatoes, sweet carrots and creamed leeks for veggies. A handful of pea shoots for freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium frying pan & a measuring jug
Get roasting
- Dice the carrots and potatoes into 2cm chunks (peel optional). Strip the thyme leaves from the stalks and roughly chop
- Place the carrots and potatoes onto the lined baking tray and toss with half the thyme and 1 tsp oil. Season with salt and pepper
- Roast for 12 mins / air fryer 6 mins
Chicken time
- Finely chop or crush the garlic
- Heat the medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side. Remove from the heat, then add the garlic and the remaining thyme. Turn to coat the chicken, then season with salt and pepper
- After 12 mins of roasting, transfer the chicken to the baking tray with the vegetables
- Roast together for a final 14 mins / air fryer 14 mins, until the veg is golden and the chicken is cooked through
Make the creamed leek
- Meanwhile, trim and thinly slice the leek into 1/2cm half-moons
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened. Add the stock powder, the half pack of mustard and 100ml hot water (50ml for 1 person)
- Bring to a boil and simmer for 4-5 mins, until the sauce thickens and the leek is soft. Add a splash of water if the sauce becomes too dry
- Remove from the heat and stir through the yoghurt. Season with salt and pepper to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the roast chicken between plates, with the potatoes, carrots and creamed leek alongside. Garnish with the pea shoots
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