Cheesy Chicken Bake With New Potatoes
15m
prep time
60m
total time
Easy
level
9
ingredients
This new take on roast chicken, all baked in one pan for truly simply and easy mid-week win!
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 200C/180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread the soft cheese between the skin and flesh. Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.
Step 2
Scatter the tomatoes with the garlic and a light sprinkling of sugar (this helps to bring out their natural sweetness). Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil. Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin. Serve with a green salad, if you like.
- Ingredients
- Based on 4 servings
-
90g Green Salad, to serve 1 x Sainsbury's Baby Leaf Salad 90g -
4 medium Tomatoes, halved 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
8 Chicken Thighs, skin on 1 x Sainsbury's 2kg British Fresh Chicken Skin on Thighs -
2 Garlic Clove, crushed 1 x Sainsbury's Large Garlic -
1 tbps Olive Oil, to drizzle 1 x Sainsbury's Olive Oil 500ml -
6 sprigs Thyme, leaves stripped from 4 1 x Sainsbury's Bunched Thyme 20g -
100g Garlic and Herb Soft Cheese 1 x Philadelphia Garlic & Herbs Soft Cream Cheese 165g -
750g New Potato, halved 1 x Sainsbury's Mini Potatoes 750g -
1 large pinch Caster Sugar 1 x Sainsbury's White Caster Sugar 1kg
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