Roast Chicken & Prosciutto
with Creamy Sage Sauce, Mash & Veggies
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Parsley
100 g
Prosciutto
(Contains: Milk; May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
Silverbeet
1
Dutch Carrots
2
Potato
800 g
Half Chicken
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season the half chicken with a good pinch of salt and pepper. Sear chicken, skin side down first, until browned, 4-5 minutes each side. • Transfer to a lined oven tray and top with 1/2 the butter. Roast until cooked through, 25-30 minutes. • Set roast chicken aside to rest, 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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. Roughly chop silverbeet. Finely chop parsley.
• Place the carrots on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange in a single layer and roast for 10 minutes. Remove the tray from the oven and add the prosciutto. • Return to the oven and roast until the carrots are tender and prosciutto is crispy, 5-10 minutes.
• While the chicken is resting, return the 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 the frying pan to medium heat. Add light cooking cream, chicken-style stock powder (see ingredients), parsley and any chicken resting juices. Season generously with pepper. • Simmer until thickened, 1-2 minutes.
• Cut roast chicken in half. • Divide the mash and veggies between plates. Top with chicken. Pour over the creamy sage sauce. Tear over crispy prosciutto to serve. Enjoy!
