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!
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.
garlic & herb seasoning
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
chicken-style stock powder
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
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.