Whole Roast Chicken & Prosciutto Asparagus
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Whole Roast Chicken & Prosciutto Asparagus

Whole Roast 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.

Allergens:
Almond
•Milk
•Egg

The quantities provided above are averages only.

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 Time1 hour
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 sachet

Aussie spice blend

1 packet

whole chicken

2

potato

2 sprig

rosemary

1 bunch

Dutch Carrots

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1 packet

prosciutto

1 bunch

asparagus

1 packet

béarnaise sauce

(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )

Not included in your delivery

olive oil

drizzle

honey

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)7568 kJ
Fat112 g
of which saturates33.1 g
Carbohydrate36.8 g
of which sugars15.9 g
Protein165.1 g
Sodium1886 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, combine 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 Aussie spice mixture. Season generously with salt and pepper, rubbing the seasoning into the skin. • Roast for 1 hour.

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

2
2

• 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 and season with salt and toss to coat. • Toss to combine then roast until tender, 20-25 minutes.

3
3

• 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 of asparagus. • Carefully separate each slice of prosciutto. Tightly wrap each prosciutto slice around each asparagus spear.

4
4

• 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. • Add a dash of water to the pan to help the asparagus cook. Transfer to a plate.

5
5

• 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.

6
6

• Carve chicken. • Bring everything to the table to serve. • Help yourself to chicken, rosemary potatoes, honey-almond carrots and prosciutto-wrapped asparagus. • Serve with béarnaise sauce. Enjoy!