Roast Chicken & Rosemary Bacon Stuffing for Dinner
with Lemon Cheesecake Cups & Berry Compote for Dessert
Tonight, savour every bite of this golden roasted chicken with its delicious rosemary and bacon stuffing. Just add some crisp and golden chat potatoes and sweet baby carrots to tie it all together.
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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 packet
Chat Potatoes
1 bunch
Dutch Carrots
2 clove
garlic
1
brown onion
2 sprig
rosemary
1
diced bacon
(May be present: Soy. )
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
green beans
1 packet
red wine jus
(Contains Milk, Soy;)
1 packet
Parmesan cheese
(Contains Milk;)
½ packet
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
lemon
2 packet
cream cheese
(Contains Milk;)
1 packet
thickened cream
(Contains Milk;)
1 packet
mixed berry compote
(May be present: Milk. )
Not included in your delivery
olive oil
drizzle
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • 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.
• While the chicken is searing, halve the chat potatoes. Trim the green tops from the baby carrots and scrub the carrots clean (halve any thick carrots lengthways). • On a second lined oven tray, add the chat potatoes and carrots. Add a drizzle of olive oil to potatoes. Add a drizzle of honey and olive oil to carrots. Season and toss carrots. • Roast both trays until the chicken is cooked through and the veggies are tender, 25-30 minutes. Set the chicken 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 veggies and chicken are roasting, finely chop the garlic and brown onion. Pick and finely chop rosemary. • Return the pan to medium-high heat with a drizzle of olive oil. Cook the onion, diced bacon and rosemary, stirring occasionally, until starting to soften, 4-6 minutes. • Cut or tear the bake-at-home ciabatta into small chunks. Add the ciabatta and garlic, toss to combine and remove from the heat. Transfer the stuffing to a medium baking dish. While the chicken is resting, bake the stuffing until golden, 10-12 minutes.
• While the stuffing is in the oven, trim the green beans. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Season and transfer to a plate.
• Return the frying pan to a medium-high heat. Add the red wine jus, a splash of water and any chicken resting juices. Stir to combine and simmer until slightly reduced 1-2 minutes.
• Carve the chicken in half. Top the green beans with the Parmesan cheese. • Divide the roast chicken and rosemary bacon stuffing between plates. • Serve with the roasted veggies and green beans. Pour over the red wine jus. Enjoy!