30 MINS, Electric 220°C, Fan 200°C, Gas Mark 7 (+10 mins). Please don’t grill!1. Pre-heat oven.
1. Remove film but leave the Italian herb chicken in its wooden tray. To get the crispiest potatoes, empty them onto one side of a baking tray (they’re still delicious when cooked in its wooden tray).
2. Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins.
3. Leave to stand for 2 mins before serving. Make sure it’s piping hot.

Potatoes (sulphites), chicken (32%), rapeseed oil, onions, basil, maize polenta flour, sunflower oil, breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, salt, caramelised sugar, colours: paprika extract, turmeric extract), salt, ciabatta breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sunflower oil, olive oil, yeast extract, salt, sea salt), honey, Parmigiano Reggiano cheese (milk), cornflour, white wine vinegar, onion powder, rosemary, sage, raisins, garlic purée, parsley, yeast extract, smoked paprika, oregano, garlic powder, colour: paprika extract, rice flour, ground bay leaf, carrot powder, leek powder, turmeric.

WARNING: Although we do our very best to take out all the bones, some may remain.

‍

For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts and sesame.

‍