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.
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.
béarnaise sauce(ContainsMilk, EggMay be present Tree Nuts)
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Aussie spice blend(May be present Gluten)
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.