Garlicky Roast Chicken & Bacon Brussels

Name: Garlicky Roast Chicken & Bacon Brussels with Pumpkin, Nutty Greens & Goat Cheese
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 90 g Diced Bacon; 2 Garlic; 800 g Half Chicken; 1 packet Peeled & Chopped Pumpkin; 1 packet Mint; 1 sachet Garlic & Herb Seasoning; 1 packet Marinated Goat Cheese; 1 Brussels Sprout; 1 packet Baby Spinach Leaves; 1 packet Pecans; 1 Baby Broccoli; 1 sachet Nan's Special Seasoning

with Pumpkin, Nutty Greens & Goat Cheese

4.3

(85)

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Allergens:

Milk

•Pecan

The quantities provided above are averages only.

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.

Preparation Time50 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Diced Bacon

(May be present: Soy, Milk.)

2

Garlic

800 g

Half Chicken

1 packet

Peeled & Chopped Pumpkin

1 packet

Mint

1 sachet

Garlic & Herb Seasoning

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1

Brussels Sprout

1 packet

Baby Spinach Leaves

1 packet

Pecans

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

1

Baby Broccoli

1 sachet

Nan's Special Seasoning

Nutritional Values

Calories1150 kcal

Energy (kJ)4800 kJ

Fat71 g

of which saturates23.2 g

Carbohydrate24.8 g

of which sugars16.4 g

Dietary Fibre11.4 g

Protein99.4 g

Sodium1800 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C. • 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.

2

• 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!

3

• While the 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.

4

• When the 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 and cook until softened, 1 minute. • Transfer to a medium bowl.

5

• 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. Season to taste. • 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.

6

• Halve the chicken. • Pour remaining garlic butter over chicken. • Bring the garlicky roast chicken, bacon Brussels, pumpkin and the nutty greens and goat cheese to the table to serve. Enjoy!