Sicilian-Style Roast Chicken Feast
with Olive Sauce, Parmesan Mash & Semi-Dried Tomato Salad
- Milk
- Pine nut
- Celery
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
- Sulphites
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
Chicken-Style Stock Powder
(Contains: Celery;)
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Spinach & Rocket Mix
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 kalamata olives and semi-dried tomatoes. • Finely chop garlic.
• Return frying pan to a 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, the brown sugar, chicken-style stock powder and the water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat, then stir through olives and remaining butter. Transfer to a small bowl.
• Combine spinach & rocket mix, semi-dried tomatoes and pear in a medium bowl. • Just before serving, add balsamic vinaigrette dressing. Toss to coat.
• Slice chicken in half. • Divide Sicilian-style roast chicken, Parmesan mash and semi-dried tomato salad between plates. • Top chicken with caramelised onion and olive sauce and pine nuts to serve. Enjoy!
