Dracarys Herb & Fire Roasted Chicken

Name: Dracarys Herb & Fire Roasted Chicken with Root Veg, Blackened Spinach & Red Wine Jus
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 330 g Chicken Thigh; 1 Parsnip; 1 Carrot; 2 Potato; ½ packet Herb Crumbing Mix; 1 packet Dijon Mustard; 1 packet Red Wine Jus; 1 packet Baby Spinach Leaves; 1 drizzle olive oil

with Root Veg, Blackened Spinach & Red Wine Jus

Abigail D'SouzaUpdated on June 22, 2026

Get up to $230 off

Calories

466 kcal

Protein

39.3g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Vying for the Iron Throne can work up a serious appetite, but this roasted chicken is fit to satiate the hungriest of dragons. A fiery, herby crust captures the essence of a true “dracarys” flame on the tender meat, which is beautifully balanced by charred greens and sweet root vegetables. Drizzled in a rich, velvety jus, it’s a dramatic, kingdom-uniting feast to fuel your claim to the realm. © 2026 WarnerMedia Direct Australia Pty Ltd. All rights reserved. HBO Max is used under license.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

330 g

Chicken Thigh

Parsnip

Carrot

Potato

½ packet

Herb Crumbing Mix

(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Dijon Mustard

1 packet

Red Wine Jus

(Contains: Milk, Soy)

1 packet

Baby Spinach Leaves

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories466 kcal

Energy (kJ)1950 kJ

Fat16 g

of which saturates4.2 g

Carbohydrate40.8 g

of which sugars10.9 g

Dietary Fibre7.3 g

Protein39.3 g

Sodium638 mg

Potassium21.2 mg

Calcium1.4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season chicken thigh generously with salt and pepper.
Cook chicken until browned, 2 minutes each side. Transfer to a lined oven tray.

While the chicken is searing, slice parsnips and carrots into quarters lengthways.
Cut potato into bite-sized chunks.
Place veg on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Bake until tender, 20-25 minutes.

In a small bowl, combine herb crumbing mix (see ingredients) with a good drizzle of olive oil, salt and pepper.
Brush chicken with Dijon mustard and firmly press crumb mixture all over.

Bake chicken until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

Wipe out frying pan and return to medium-high heat.
Add red wine jus, a splash of water and any chicken resting juices. Stir to combine and simmer until slightly reduced, 1-2 minutes.

When the roasted veggies are ready, add baby spinach leaves to the tray and toss to combine.
Slice chicken.
Divide chicken and root veggies between plates. Pour over red wine jus to serve. Enjoy!