HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon & Rosemary Chicken
Lemon & Rosemary Chicken

Lemon & Rosemary Chicken

with Mash, Green Beans & Roasted Almonds

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Fall in love with this blend of aromatic rosemary, zesty lemon and garlic! It's a classic combo you'll want time and time again!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree NutsSulphites

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

garlic & herb seasoning



1 sprig


2 clove


1 bag

green beans



1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

chicken-style stock powder

1 packet

chicken thigh

½ packet

Dijon mustard


Not included in your delivery

olive oil

2 tbs



1 tbs


40 g

butter (for the mash)


10 g

butter (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3127 kJ
Fat38.6 g
of which saturates17 g
Carbohydrate50.5 g
of which sugars20.4 g
Protein44.6 g
Sodium1166 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and garlic & herb seasoning, then mash until smooth. Cover to keep warm.


While the potato is cooking, juice the lemon. Pick and finely chop the rosemary leaves (see ingredients). Finely chop the garlic. Trim the green beans. Cut the carrot into thin sticks. Roughly chop the roasted almonds. Cut the chicken thigh into 2cm strips.


In a small bowl, combine the lemon juice, rosemary, garlic, honey, Dijon mustard (see ingredients), chicken stock powder and a pinch of pepper.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the veggies and a splash of water. Season with salt and pepper. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate.

TIP: Add a little splash of water now and then to help the green beans and carrot steam and cook evenly.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken thigh until browned, 5-6 minutes. Add the lemon and rosemary sauce and the butter (for the sauce). Cook, tossing occasionally, until the chicken is cooked through and well coated in the sauce, 3-4 minutes.

TIP: Add a splash more water if the sauce looks too thick. The chicken is cooked when it's no longer pink inside.


Divide the mash between plates. Top with the lemon and rosemary chicken. Serve the veggies on the side and sprinkle with the roasted almonds.