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 hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Half Chicken
1 sachet
Aussie Spice Blend
2
Potato
1 sprig
rosemary
2 packet
green beans
1 clove
garlic
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
Utensils
Instructions
• 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!