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Roast Chicken & Béarnaise Sauce

Roast Chicken & Béarnaise Sauce

with Easy ANZAC Biscuits for Dessert

seasonal special
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One bite of this tender roast chicken, accompanied with elegant sides: prosciutto-thyme potatoes and lemony greens makes it clear why the simple things are hard to beat. For the finale, whip up our no-fuss ANZAC biscuits with our special biscuit mix. All you need to do is a quick melt and stir!

Allergens:MilkEggTree NutsGluten/Gluten

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bunch

thyme

1 packet

prosciutto

1 bunch

silverbeet

1 bunch

chives

½

lemon

1 packet

béarnaise sauce

(ContainsMilk, EggMay be present Tree Nuts)

1 packet

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

half chicken

1 bunch

baby broccoli

1 packet

ANZAC biscuit mix

(ContainsGluten/GlutenMay be present Milk, Peanuts, Sesame, Soy, Nuts)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4637 kJ
Fat67 g
of which saturates21.2 g
Carbohydrate30.3 g
of which sugars5.7 g
Protein94.9 g
Sodium1348 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. In a large frying pan heat a drizzle of olive oil over a medium-high heat. Season the half chicken on both sides with salt and pepper. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Add the butter to the pan and allow to melt. Transfer the chicken to a lined oven tray and pour over the melted butter from the pan. Roast until cooked through, 25-30 minutes. When the chicken is cooked, cover to keep warm and set aside to rest. TIP: Chicken cook times will vary depending on size, it's cooked through when it's no longer pink inside!

2

While the chicken is cooking, cut the potato into bite-sized chunks. Place the potato, thyme and a drizzle of olive oil on a lined oven tray. Season and toss to coat. Bake until tender, 20-25 minutes. In the last 7 minutes of cook time, remove the potato from the oven and lay the prosciutto slices across the potato. Return to the oven and bake until golden.

3

While the potato is roasting, trim the ends of the baby broccoli and slice in half lengthways. Thinly slice the silverbeet. Finely slice the chives. Zest the lemon to get a generous pinch and slice into wedges. In a small bowl, combine the béarnaise sauce, chives and lemon zest. Set aside. Wipe out and return the frying pan to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

4

While the chicken is resting, return the frying pan to a medium-high heat with a small drizzle of olive oil. Add the baby broccoli and a generous splash of water. Cook, tossing, until tender, 3-4 minutes. Add the silverbeet and cook until wilted, 1-2 minutes. Add a generous squeeze of lemon juice to the veggies and season to taste.

5

Roughly chop the cooked prosciutto and add back onto the tray with the potato and toss.

6

Slice the chicken in half. Divide the roast chicken, prosciutto-thyme potatoes and lemon greens between plates. Sprinkle over the pine nuts and drizzle with the béarnaise to serve.