Roast Chicken & Béarnaise Sauce
with Easy ANZAC Biscuits for Dessert- Milk
- Eggs
- Pine Nut
- Gluten/Gluten
- May contain traces of allergens
- Cashew
- Walnut
- Macadamia
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Pecan
- Pistachio
- Hazelnut
- Tree nuts
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!
Ingredients
2
potato
1 bunch
thyme
1 packet
prosciutto
1 bunch
silverbeet
1 bunch
chives
½
lemon
1 packet
béarnaise sauce
(Contains: Milk, Eggs; May be present: Cashew, Walnut, Macadamia, Almond.)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Walnut, Macadamia, Almond, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Pecan, Pistachio, Hazelnut.)
1 packet
half chicken
1 bunch
baby broccoli
1 packet
ANZAC biscuit mix
(Contains: Gluten/Gluten; May be present: Milk, Peanuts, Sesame, Soy, Tree nuts.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
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.
