Roast Chicken & Béarnaise Sauce for Dinner
with Sticky Date Pudding for Dessert
- Eggs
- Milk
- Tree nuts
- Pine nut
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
- Milk
- Brazil nut
- Hazelnut
- Pistachio
- Pecan
- Peanuts
- Soy
- Sesame
- Tree nuts
One bite of this tender roast chicken, accompanied with elegant sides: prosciutto-thyme potatoes and lemony greens, makes it clear why the simple things are hard to beat
Ingredients
1
Baby Broccoli
1 packet
Béarnaise Sauce
(Contains: Eggs, Milk; May be present: Almond, Cashew, Macadamia, Walnut.)
800 g
Half Chicken
1
Lemon
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
100 g
Prosciutto
(Contains: Milk; May be present: Soy.)
1
Silverbeet
Utensils
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 mediumhigh 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tender, juicy chicken and flavourful béarnaise sauce. The prosciutto-thyme potatoes were a standout, though some found the prosciutto quite salty.
- Ease of prep: Cooking times varied slightly from the recipe. Some found the silverbeet challenging to eat, suggesting a different leafy green might work better.
- Suggestions: For crispier results, watch the prosciutto closely during cooking. Consider adding extra seasoning to boost overall flavour if desired.
- Portions: Several customers mentioned receiving chicken breasts instead of half chickens, which altered the intended roasting experience.
