Roast Chicken Dinner & Rosemary Wedges
with Chorizo Green Beans & Truffle Mayonnaise
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
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.
Ingredients
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1
Garlic
2 packet
Green Beans
800 g
Half Chicken
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
2
Potato
1 sachet
Aussie Spice Blend
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ 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. ā¢ Meanwhile, combine Aussie spice blend with a splash of water in a small bowl to form a thick paste. ā¢ Transfer chicken to a lined oven tray, setting aside the frying pan with the residual chicken fat (it's used in step 2!). ā¢ 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.
ā¢ While the chicken is roasting, cut potato into wedges. ā¢ Pick and roughly chop rosemary. ā¢ Place wedges in the frying pan with the chicken fat. Sprinkle with rosemary and a pinch of salt, tossing to coat. ā¢ Transfer to a second lined oven tray. Bake until tender, 20-25 minutes.
ā¢ While the wedges are baking, trim green beans. ā¢ Finely chop garlic. ā¢ Roughly chop mild chorizo.
ā¢ 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.
ā¢ Add green beans and a generous splash of water. Cook, tossing regularly, until tender, 4-5 minutes. ā¢ Add garlic and cook until fragrant, 1 minute. Season to taste.
ā¢ Carve chicken in half. ā¢ Divide chicken, rosemary wedges and chorizo green beans between plates. ā¢ Pour any resting juices over the chicken. ā¢ Serve with a dollop of Italian truffle mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the tasty combination, especially the chorizo and green beans. Some found the truffle mayonnaise a delicious addition.
- Ease of prep:Ā Several mentioned it was simple to prepare, though some felt there were too many steps for a weeknight meal.
- Suggestions:Ā Some recommend cutting the chicken before cooking for easier handling. Consider adjusting cooking times, as the chicken may need longer in the oven.
- Portions:Ā Generous chicken servings were appreciated, with leftovers for some. A few requested larger portions for families.
- Tweaks:Ā Try mashing the potatoes instead of wedges for a tasty variation. Adjust the amount of green beans to preference.
