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38p each est.Price per unit
13p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Add the sweet potato and peppers to a large roasting tin (or 2 smaller ones), drizzle over the oil and add the rosemary, garlic, chilli flakes and onions, plus the liquid from the jar. Season and toss to combine. Spread out into 1 fairly even layer. Tuck the chicken in, then season.
Place the tray into the oven for about 45-50 minutes, stirring halfway, until the chicken and vegetables are tender and golden and the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
Sprinkle with the tarragon leaves and a few extra chilli flakes, then serve immediately.
Leftovers can be turned into a delicious soup. Retrieve the chicken, shred the meat and discard the skin and bones. Heat leftover veg with some chicken stock, then blend, add the shredded meat and heat through thoroughly.
Typical values per serving when made using specific products in recipe
Energy | 2,565kJ/ 611kcals |
---|---|
Fat | 21g |
Saturated Fat | 5.7g |
Carbohydrates | 45g |
Sugars | 16g |
Fibre | 7.6g |
Protein | 56g |
Salt | 0.5g |
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38p each est.Price per unit
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