Roast Chicken & Béarnaise Sauce
with Prosciutto-Thyme Potatoes & Lemon Greens
- Milk
- Eggs
- Pine Nut
- May contain traces of allergens
- Cashew
- Walnut
- Macadamia
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Pecan
- Pistachio
- Hazelnut
Ingredients
1
half chicken
2
potato
1
thyme
1
prosciutto
1
baby broccoli
1
chives
1
lemon
1
béarnaise sauce
(Contains: Milk, Eggs May be present: Cashew, Walnut, Macadamia, Almond.)
1
pine nuts
(Contains: Pine Nut May be present: Walnut, Macadamia, Almond, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Pecan, Pistachio, Hazelnut.)
Not included in your delivery
olive oil
butter
(Contains: Milk)
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • In a large frying pan heat a drizzle of olive oil over medium-high heat. Season half chicken on both sides with a pinch of salt and pepper. Add chicken skin-side down and cook, until browned, 4-5 minutes each side. Add the butter to the pan and allow to melt. • Transfer chicken to a lined oven tray and pour over the melted butter from the pan. Roast until cooked through, 25-30 minutes. • When the chicken is cooked, cover 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 when it is no longer pink inside!
• While the chicken is cooking, cut potato into 2cm chunks. • Place potato, thyme, a drizzle of olive oil and a pinch of salt and pepper onto a second-lined oven tray. Toss to coat, then bake until tender, 20-25 minutes. • In the last 7 minutes of cook time, remove potatoes from the oven and lay prosciutto slices across the potatoes. Return to the oven and cook until golden.
• While the potatoes are roasting, trim the ends of baby broccoli and slice in half lengthways. Roughly chop silverbeet. Finely slice chives. Zest lemon to get a generous pinch and slice into wedges. • In a small bowl, combine béarnaise sauce, chives and lemon zest. Set aside. • Wipe out and return the frying pan to medium-high heat. Add pine nuts and toast until golden, 3-4 minutes. Transfer to a small bowl and set aside.
• While the chicken is resting, return frying pan to medium-high heat with a small drizzle of olive oil. Add baby broccoli and a generous splash of water. Cook, tossing regularly until tender, 3-4 minutes. • Add silverbeet and cook until wilted, 1-2 minutes. Add a generous squeeze of lemon juice to the veggies and season to taste.
• Roughly chop cooked prosciutto and add back onto the tray with the potatoes and toss.
• Cut chicken in half. • Divide the roast chicken, prosciutto thyme potatoes and lemon greens between plates. Sprinkle over pine nuts and dollop béarnaise over the chicken to serve. Enjoy!
