Roast Chicken Dinner & Rosemary Wedges
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Roast Chicken Dinner & Rosemary Wedges

Roast Chicken Dinner & Rosemary Wedges

with Chorizo Green Beans & Truffle Mayonnaise

From the succulent, perfectly seasoned chook to the hand cut herbed wedges and chorizo-adorned green beans this dish is reminiscent of your go-to pub-bistro meal, but better.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time20 minutes


Serving amount

1 packet

Half Chicken

1 sachet

Aussie Spice Blend



1 sprig


2 packet

green beans

1 clove


1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

1 packet

Italian truffle mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)5668 kJ
Calories1355 kcal
Fat90.3 g
of which saturates25.6 g
Carbohydrate32.5 g
of which sugars11.3 g
Dietary Fibre13.9 g
Protein103.7 g
Sodium2092 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Paper
Baking Tray



• Preheat oven to 240°C/220°C fan-forced. • Season half chicken on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. Add chicken, skin-side down first, and cook until browned, 4-5 minutes each side. • Meanwhile, combine Aussie spice blend with a splash of water in a small bowl to form a thick paste. • Transfer chicken to a lined oven tray, setting aside the frying pan with the residual chicken fat (it's used in step 2!). • Brush chicken with the spice paste, then roast until cooked through, 25-30 minutes. When chicken is cooked, cover to keep warm and set aside to rest, 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• While the chicken is roasting, cut potato into wedges. • Pick and roughly chop rosemary. • Place wedges in the frying pan with the chicken fat. Sprinkle with rosemary and a pinch of salt, tossing to coat. • Transfer to a second lined oven tray. Bake until tender, 20-25 minutes.


• While the wedges are baking, trim green beans. • Finely chop garlic. • Roughly chop mild chorizo.


• When the wedges have 10 minutes cook time remaining, return frying pan to medium-high heat with a small drizzle of olive oil. Add chorizo and cook until lightly golden, 2-3 minutes.


• Add green beans and a generous splash of water. Cook, tossing regularly, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste.


• Carve chicken in half. • Divide chicken, rosemary wedges and chorizo green beans between plates. • Pour any resting juices over the chicken. • Serve with a dollop of Italian truffle mayonnaise. Enjoy!