HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Chicken & Béarnaise Sauce
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch


1 packet


1 bunch


1 bunch




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


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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


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.