HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Chicken & Duck Fat Potatoes
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots

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It's a feast for the senses: a tender, perfectly seasoned chook, sublime duck fat potatoes, prosciutto-wrapped asparagus and sweet honey-glazed baby carrots. Everything tonight has that magic touch, making this luxe dinner hard to beat.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkEggTree Nuts

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 Time60 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch


1 bag

baby carrots

1 packet

béarnaise sauce

(ContainsMilk, EggMay be present Tree Nuts)

1 packet

duck fat



1 packet


1 packet

roasted almonds

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

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

half chicken

Not included in your delivery

20 g



1 drizzle


olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5580 kJ
Fat85.2 g
of which saturates24.6 g
Carbohydrate40.1 g
of which sugars13.5 g
Protein100.3 g
Sodium1715 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 small bowl, combine the Aussie spice blend and a drizzle of olive oil. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer the chicken to a lined oven tray, skin-side up, and spoon the spice blend mixture over the chicken. Roast until cooked through, 25-30 minutes. Set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, cut the potato into bite-sized chunks. Microwave the duck fat in a small bowl until melted, 30 seconds. Place the potato on a second lined oven tray. Drizzle with the duck fat and season with salt. Toss to coat and roast until tender, 20-25 minutes.


While the potato is roasting, trim the green tops from the baby carrots, then scrub the carrots clean. Halve the carrots lengthways. Roughly chop the roasted almonds. Trim the ends of the asparagus. Carefully separate each slice of prosciutto. Tightly wrap a prosciutto slice around each asparagus spear.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Place each asparagus spear, seam-side down, in the pan. Cook, gently turning to cook all sides, until tender, 5-6 minutes. Add a dash of water to the pan to help the asparagus cook. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrots until tender, 5-7 minutes. Add the honey, butter and almonds and cook until browned, 30 seconds.


Slice the chicken in half. Bring everything to the table to serve. Help yourself to the chicken, duck fat potatoes, honey almond carrots and prosciutto wrapped asparagus. Serve with the béarnaise sauce.