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Garlicky Roast Chicken & Bacon Brussels
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Garlicky Roast Chicken & Bacon Brussels

Garlicky Roast Chicken & Bacon Brussels

with Pumpkin, Nutty Greens & Goat Cheese

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.

Allergens:
Milk
Noix de pécan

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 Time
DifficultyEasy

Ingredients

Serving amount

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

1 packet

pecans

½ packet

marinated goat cheese

1 bag

mint

1 bag

chives

Not included in your delivery

olive oil

50 g

butter

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Nutritional Values

Energy (kJ)5327 kJ
Fat86.1 g
of which saturates33.3 g
Carbohydrate26.7 g
of which sugars17.3 g
Protein97.9 g
Sodium1816 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Medium Saucepan

Cooking Steps

1
1

• 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.

2
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
3

• 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.

4
4

• 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.

5
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. 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.

6
6

• 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!

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