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Roast Chicken & Béarnaise Sauce
Roast Chicken & Béarnaise Sauce

Roast Chicken & Béarnaise Sauce

with Sticky Date Pudding

Allergens:
Eggs
Milk
Tree nuts
Pine nut

The quantities provided above are averages only.

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 Time45 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

Baby Broccoli

1

Silverbeet

800 g

Half Chicken

1 sachet

Thyme

100 g

Prosciutto

1 packet

Béarnaise Sauce

(Contains: Eggs, Milk; May be present: Almond, Cashew, Macadamia, Walnut.)

1 packet

Pine Nuts

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

2

Potato

1

Lemon

Nutritional Values

Calories1070 kcal
Energy (kJ)4480 kJ
Fat63.5 g
of which saturates16.2 g
Carbohydrate27.9 g
of which sugars8.1 g
Dietary Fibre7.8 g
Protein97.1 g
Sodium1300 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• 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.

3

• While the potatoes are roasting, trim the ends of baby broccoli and slice in half lengthways. Roughly chop silverbeet. Zest lemon to get a generous pinch and slice into wedges. • In a small bowl, combine béarnaise sauce 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.

4

• 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.

5

• Roughly chop cooked prosciutto and add back onto the tray with the potatoes and toss.

6

• 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!

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