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
- 40g pea shoots
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 leek
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 600g British Free Range chicken thighs
- 4 large potatoes
- 3 carrot
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 651Kcal |
| 436kJ | 2722kJ | |
| Fat | 4.8g | 30g |
| of which saturates | 1.1g | 7.0g |
| Carbohydrates | 9g | 54g |
| of which sugars | 2.2g | 14g |
| Protein | 6.3g | 39g |
| Salt | 0.21g | 1.3g |
| Fibre | 1.6g | 10.0g |
High protein
Low sat fat
Family classics
Garlic & Thyme Chicken with Creamed Leeks & Roast Potatoes
A classic family recipe, with all the flavours of a Sunday roast. British chicken thighs are roasted with garlic and thyme til tender and juicy. Serve with crispy roasties, carrots and the creamiest leeks you've ever tried! Sprinkle with pea shoots for freshness.
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 medium saucepan, a peeler & a measuring jug
Get started
- Dice the potatoes into 2cm chunks. Trim and slice the carrots into 3cm thick half-moons (peel optional)
- Transfer both to a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Add the chicken
- Lay the chicken flat onto the other lined baking tray
- Coat with half the garlic herb paste, 1 tbsp oil and a pinch of salt and pepper
- After 10 mins of roasting the veg, add the chicken tray to the oven and roast for 16 mins, until cooked through
Make the creamed leeks
- Meanwhile, trim and slice the leeks into 1/2cm thick half-moons
- Heat the medium saucepan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the mustard and remaining garlic herb paste, cook for 1 min, then pour in the cream, stock powder and 100ml hot water
- Bring to a boil, then simmer for 8-9 mins, until the sauce thickens and the leek is soft
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the roast chicken onto plates, with the potatoes, carrots and creamed leeks alongside. Garnish with the pea shoots
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