Roast Whole Chicken & Prosciutto Asparagus
with Rosemary Potatoes & Honey Almond Baby Carrots
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.
Ingredients
1 packet
whole chicken
2
potato
2 sprig
rosemary
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
prosciutto
1 bunch
asparagus
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
1 sachet
Aussie spice blend
1 bunch
Dutch Carrots
Not included in your delivery
olive oil
1 drizzle
honey
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, combine the Aussie spice blend and a drizzle of olive oil. • Pat whole chicken dry with a paper towel. Place chicken on a lined oven tray, breast-side up. • Drizzle with spice mixture. Season generously with salt and pepper, rubbing the seasonings into the skin. • Roast for 1 hour.
• When the chicken has 30 minutes remaining, cut potato into bite-sized chunks. • Pick and finely chop rosemary. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with rosemary, season with salt and toss to coat. • Toss to combine then roast until tender, 20-25 minutes.
• While the potato is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Roughly chop roasted almonds. Trim the ends off asparagus. • Carefully separate each slice of prosciutto. Tightly wrap each prosciutto slice around each asparagus spear.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place each asparagus spear, seam-side down, in the pan. Cook, gently turning to cook all sides, until tender, 5-6 minutes. Transfer to a plate.
TIP: Add a dash of water to the pan to help the asparagus cook!
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. • Add a drizzle of the honey, butter and almonds and cook until browned, 30 seconds, turning carrots to coat.
• Carve chicken. • Bring everything to the table to serve. • Help yourself to the chicken, rosemary potatoes, honey almond carrots and prosciutto-wrapped asparagus. • Serve with béarnaise sauce. Enjoy!