Sicilian-Style Roast Chicken & Mash Feast
with Caramelised Onion & Semi-Dried Tomato Salad
- Milk
- Pine nut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Sulphites
A garlicky roasted half chook is the perfect match for a caramelised onion sauce that’s all the things: savoury, salty and a touch sweet! Serve with some moreish sides and don’t forget a sprinkle of pine nuts for some extra buttery flavour and crunch.
Ingredients
2
Potato
1
Pear
2
Garlic
800 g
Half Chicken
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut)
1 sachet
Vegetable Stock Pot
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Semi-Dried Tomatoes
(May be present: Sulphites)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk)
50 g
butter
(Contains: Milk)
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
tbs
brown sugar
2 tbs
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Season half chicken with a good pinch of salt
and pepper.
• In a small bowl, combine garlic & herb
seasoning and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Sear chicken, skin-side
down first, until browned, 4-5 minutes
each side.
• Transfer seared chicken to a lined oven tray.
Brush with garlic-herb mixture. Roast until
cooked through, 25-30 minutes. Set aside to rest
for 5-10 minutes.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• When the chicken has 20 minutes remaining,
bring a medium saucepan of salted water to
the boil.
• Peel potato and cut into large chunks. Cook
potato in the boiling water until easily pierced
with a fork, 12-15 minutes.
• Drain potato, then return to pan. Add the milk,
Parmesan cheese and half the butter. Season
generously with salt. Mash until smooth. Cover
to keep warm.
TIP: Save time and get more fibre by leaving the
potato unpeeled.
• While the potato is cooking, thinly slice pear.
• Thinly slice brown onion.
• Roughly chop semi-dried tomatoes.
• Finely chop garlic.
• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook onion, stirring regularly,
until softened, 5-6 minutes. Add garlic and cook
until fragrant, 1 minute.
• Reduce heat to medium. Add the balsamic
vinegar, brown sugar, chicken stock and the
water and mix well. Cook until dark and sticky,
3-5 minutes.
• Remove pan from heat, then stir through
remaining butter. Transfer to a second
small bowl.
• In a medium bowl, combine spinach & rocket
mix, semi-dried tomatoes and pear.
• Just before serving, add balsamic vinaigrette
dressing. Toss to coat.
• Carve chicken in half.
• Divide Sicilian-style roast chicken, Parmesan
mash and semi-dried tomato salad between
plates. Top chicken with caramelised onion and
pine nuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers raved about the taste, calling it "amazing" and "incredibly delicious" with a "really tasty" result.
- Ease of prep: Some found it required extra effort, but felt the delicious outcome was worth it.
- Suggestions: Consider offering boneless chicken options for easier eating and preparation.
- Portions: The chicken serving size was too large for some; offering smaller portions could be helpful.
