Rich Roast Chicken & Creamy Sauce

• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. Drain 
and return to the pan.
• Add the remaining butter and milk to potato and 
season with salt.
• Mash until smooth. Cover to keep warm. 
TIP: Save time and get more fibre by leaving the potato 
unpeeled.

• Meanwhile, trim Dutch carrots and slice any thicker 
carrots in half lengthways. 
• Halve Brussels sprouts. 
• Roughly chop silverbeet. 

• Place carrots and Brussels sprouts on a second 
lined oven tray. Drizzle with olive oil, season with 
salt and pepper and toss to coat.
• Arrange Brussels sprouts cut-side down and roast 
for 5 minutes. 
• Remove tray from the oven, then add prosciutto.
• Return to the oven and roast until the carrots are 
tender and prosciutto is golden, a further  
10-12 minutes. 
TIP: The Brussels sprouts will char slightly, this adds to 
the flavour! 

• While the chicken is resting, return frying pan  
to medium-high heat with a drizzle of olive oil.  
Add silverbeet and cook stirring until softened,  
2-3 minutes. Transfer to a plate.
• Return frying pan to medium heat. Add  
light cooking cream, stock concentrate 
(see ingredients), any chicken resting juices  
and a generous pinch of pepper, stirring to combine.
• Simmer until thickened, 1-2 minutes.