Garlicky Roast Chicken & Bacon Brussels
with Pumpkin, Nutty Greens & Goat Cheese
- Milk
- Pecan
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
Slather a half-chook with a quick garlic and herb butter, pop it in the oven and you're in for a treat! It doesn't stop there; the umami-rich bacon in the Brussels, plus the crunchy pecans and tangy cheese in the crisp sautéed greens ensure every bite of tonight's spread is heavenly.
Ingredients
2 clove
garlic
1 sachet
garlic & herb seasoning
1 packet
half chicken
1 bag
Brussels sprouts
1 bag
Peeled & Chopped Pumpkin
1 sachet
Nan's special seasoning
1 bunch
baby broccoli
1 bag
baby spinach leaves
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
pecans
(Contains: Pecan; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut.)
½ packet
marinated goat cheese
(Contains: Milk;)
1 bag
mint
1 bag
chives
Not included in your delivery
olive oil
50 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • In a small heatproof bowl, combine garlic, the butter and garlic & herb seasoning. Microwave in 10 seconds bursts, until melted. • Season half chicken with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down first, until browned, 4-5 minutes each side.
• Transfer seared chicken to one side of a lined oven tray. Spread with half the garlic butter. • Add Brussels sprouts to the other side of the tray. Drizzle with olive oil, season with salt and pepper, then toss to combine. • Roast until chicken and Brussels sprouts are 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. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While chicken and Brussels are roasting, place peeled & chopped pumpkin on a second lined oven tray. • Drizzle pumpkin with olive oil, sprinkle with Nan’s special seasoning and toss to coat. • Roast until tender, 25-30 minutes.
• When chicken and veggies have 10 minutes cook-time remaining, trim baby broccoli. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until almost tender, 4-5 minutes. • Add baby spinach leaves and cook until wilted, 1 minute. • Transfer to a medium bowl.
• Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add roasted Brussels sprouts, tossing to combine. Remove from heat. Transfer to a bowl. • While bacon is cooking, roughly chop pecans. • To the bowl with the greens, add pecans and marinated goat cheese (see ingredients). Tear over mint leaves. Toss to combine. Season to taste.
• Finely chop chives. • Carve the chicken. Pour remaining garlic butter over chicken, then sprinkle with chives. • Bring the garlicky roast chicken, bacon Brussels, pumpkin and the nutty greens and goat cheese to the table to serve. Enjoy!
