Roast Chicken & Almond-Prosciutto Crumb
with Pumpkin Sage Gratin & Lemon-Fetta Greens
This stellar dish is packing a punch in every corner. Roast chicken with an almond-prosciutto crumb, a pumpkin sage gratin and lemon-fetta greens, there's goodness found in every inch of this meal.
Unfortunately, this week’s silverbeet was in short supply, so we’ve replaced it with baby spinach leaves. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
Ingredients
1 packet
half chicken
1
red onion
1 bag
Peeled & Chopped Pumpkin
1 bunch
sage
3 clove
garlic
1 bunch
baby broccoli
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
prosciutto
½
lemon
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Season half chicken with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half chicken, skin-side down first and cook, until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and roast until cooked through, 25-30 minutes. When the chicken is done, cover with foil to keep warm and set aside to rest for 5-10 minutes.
TIP: Chicken cook times will vary depending on size, the chicken is cooked through when it's no longer pink inside!
• While the chicken is searing, cut red onion into wedges. • Place peeled & chopped pumpkin and onion in a baking dish, drizzle with olive oil and season. Toss to coat, then roast until just tender, 18-20 minutes.
• Meanwhile, finely chop sage and garlic. • Trim baby broccoli and halve any thick stems lengthways. • Roughly chop roasted almonds and prosciutto. • Cut lemon into wedges. • In a small bowl, toss panko breadcrumbs (see ingredients) with a good drizzle of olive oil and season.
• Return frying pan to medium heat with a drizzle of olive oil. Add the butter, sage and half the garlic and cook, stirring, until fragrant, 1-2 minutes. • Add light cooking cream and chicken-style stock powder, stir to combine, then remove from the heat. Season to taste. • Pour cream over pumpkin in the baking dish. Top with panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Add prosciutto and cook, stirring, until browned, 4-5 minutes. Add almonds and a squeeze of lemon juice. Toss to combine, then transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Add baby broccoli and cook, tossing, until tender, 4-5 minutes. Add baby spinach leaves, the remaining garlic, a squeeze of lemon juice and toss until wilted, 1 minute. Season, then transfer to a serving plate.
Carve the chicken in half. Sprinkle the almond-prosciutto crumb over the roast chicken. • Garnish the lemon greens with fetta cubes. • Serve with the pumpkin sage gratin and any remaining lemon wedges. Enjoy!