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Nan's One-Tray Roast Chicken & Veggies

Nan's One-Tray Roast Chicken & Veggies

with Almonds & Dill-Parsley Mayo
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
:Ā 
650 kcal
Protein
:Ā 
42.2g protein
Preparation Time
:Ā 
30 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Eggs
  • Almond
  • May contain traces of allergens
  • Brazil nut
  • Cashew
  • Hazelnut
  • Macadamia
  • Milk
  • Peanuts
  • Pecan
  • Pine nut
  • Pistachio
  • Sesame
  • Soy
  • Walnut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1

Zucchini

1 packet

Roast Veggie Mix

1

Brown Onion

330 g

Chicken Thigh

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Flaked Almonds

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

1 sachet

Nan's Special Seasoning

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Energy (kJ)2720 kJ
Calories650 kcal
Fat39.6 g
of which saturates7.7 g
Carbohydrate31.5 g
of which sugars16.3 g
Dietary Fibre11.3 g
Protein42.2 g
Sodium708 mg
The average adult daily energy intake is 8700 kJ
•Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. 
• Cut zucchini into bite-sized chunks. 
• Cut brown onion (see ingredients) into thick wedges. 
• Place roast veggie mix, zucchini and brown onion on a lined oven tray. Drizzle 
with olive oil, then toss to coat. Roast until golden and tender, 10 minutes. 
TIP: Divide between two trays with your tray is getting crowded!  

Cook the chicken
2

• Remove tray with veggies from oven. Move veggies to one side of the tray, then 
add chicken thigh to the other side. 
• Sprinkle chicken with Nan’s special seasoning and drizzle with olive oil, turning 
to coat. 
• Roast until veggies are caramelised and chicken is browned and cooked through, 
14-16 minutes. 
TIP: Chicken is cooked through when it’s no longer pink inside. 

Bring it all together
3

• To the veggie tray, add baby spinach leaves and a drizzle of vinegar. Toss to 
combine. Season to taste with salt and pepper

Finish & serve
4

• Divide roasted veggies between plates. 
• Top with roast chicken and a dollop of dill & parsley mayonnaise. 
• Sprinkle with flaked almonds to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour:Ā Customers loved this dish, with one calling it their favourite HelloFresh meal ever.
  • Ease of prep:Ā Many found this recipe quick and easy to prepare, making it a great choice for entertaining guests.
  • Suggestions:Ā Some enjoyed the dish without the mayo and almonds, suggesting these could be optional additions.
  • Portions:Ā Reviewers noted the recipe provided plentiful quantities.
AI-generated from customer reviews

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