Roast Chicken & Duck Fat Potatoes
with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
One bite of this tender, perfectly seasoned chook, accompanied with sublime duck fat potatoes, prosciutto-wrapped asparagus and sweet baby carrots, makes this luxury feast hard to beat.
Always refer to the product label for the most accurate ingredient and allergen information.
1 bunch
asparagus
1 bunch
baby carrots
1 packet
béarnaise sauce
(ContainsMilk, EggMay be present Tree Nuts)1 packet
duck fat
2
potato
1 packet
prosciutto
(ContainsMilk)1 packet
roasted almonds
(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)1 sachet
Aussie spice blend
(May be present Gluten)1 packet
half chicken
Not included in your delivery
20 g
butter
(ContainsMilk)1 drizzle
honey
olive oil
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. Melt the duck fat in a small bowl in the microwave. Place the potato on a second lined oven tray. Drizzle with the duck fat, season with salt and toss to coat. Roast until tender, 20-25 minutes.
While the potato is roasting, trim the green tops from the baby rainbow 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 each 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. Add the carrots and cook until tender, 5-7 minutes. Add a drizzle of 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.