All-American Honey Chicken & Roast Potatoes
with Garden Salad & Chive Sour Cream
Tonight, try our amazing new twist to roasting potatoes: coat them in chicken stock for an irresistible flavour. We bet this will be a real hit in the household tonight!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 cube
chicken stock
1
tomato
1
cucumber
1 sachet
All-American spice blend
1 packet
chicken thigh
1 bunch
chives
1 packet
sour cream
(Contains Milk;)
1 bag
mixed salad leaves
Not included in your delivery
Olive Oil
1 tbs
water
2 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Sprinkle over the chicken stock, season with pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
While the potato is baking, roughly chop the tomato. Thinly slice the cucumber into rounds. Cut the chicken thighs in half. In a medium bowl, combine the All-American spice blend, the water, and a small drizzle of olive oil. Season with pepper. Add the chicken thigh and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 8-10 minutes. Remove from heat and add the honey, turning until the chicken is well coated, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside! TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
While the chicken is cooking, finely chop the chives. In a small bowl, combine the sour cream and chives. Season to taste.
In a large bowl, combine a small drizzle of white wine vinegar and olive oil and season with a pinch of salt and pepper. Add the tomato, cucumber and mixed salad leaves to the bowl with the dressing and toss to coat.
Divide the All-American honey chicken, roast potatoes and salad between plates. Spoon over and juices from the pan. Serve with the chive sour cream.
