Date-Night Roast Chicken & Parmesan Mash
with Onion Sauce & Semi-Dried Tomato Salad
- Milk
- Pine nut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
- Sulphites
A garlicky roasted half chook is the perfect match for a caramelised onion sauce that's all the things: savoury, salty and a touch sweet! Serve with some moreish sides and don't forget a sprinkle of pine nuts for some extra buttery flavour and crunch.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
2
Garlic
800 g
Half Chicken
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut)
2
Potato
1 packet
Rosemary
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites)
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
1
Fennel
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk)
50 g
butter
(Contains: Milk)
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
2 tbs
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Pick rosemary leaves (see ingredients).
• Season half chicken with a good pinch of salt and
pepper.
• In a small bowl, combine garlic & herb seasoning,
rosemary leaves and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Sear half chicken, skin-side
down first, until browned, 4-5 minutes each side.
• Transfer seared chicken to a lined oven tray. Brush
with garlic-herb mixture. Roast until cooked
through, 25-30 minutes. Set aside to rest for
5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink
inside.
• When the chicken has 20 minutes remaining, bring
a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced
with a fork, 12-15 minutes.
• Drain potato, then return to pan. Add the milk,
Parmesan cheese and half the butter. Season
generously with salt. Mash until smooth. Cover to
keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled.
• While the potato is cooking, thinly slice fennel
(see ingredients) and brown onion.
• Roughly chop semi-dried tomatoes.
• Finely chop garlic.
• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook onion, stirring regularly,
until softened, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium, then add the balsamic
vinegar, brown sugar, stock concentrate and the
water and mix well. Cook until dark and sticky,
3-5 minutes.
• Remove pan from heat, then stir through the
remaining butter. Transfer to a second small bowl.
• In a medium bowl, combine spinach & rocket mix,
semi-dried tomatoes and fennel.
• Just before serving, add balsamic vinaigrette
dressing. Toss to coat.
• Carve chicken in half.
• Divide roast chicken, Parmesan mash and
semi-dried tomato salad between plates.
• Top chicken with onion sauce and pine nuts
to serve. Enjoy!
