Sicilian-Style Roast Chicken Feast
with Onion Sauce, Parmesan Mash & Kalamata Olive Salad- Milk
- Pine nut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
- 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
1 packet
Balsamic Vinaigrette Dressing
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
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.)
2
Potato
1 packet
Rosemary
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
1
Fennel
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
2 tbs
water
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Pick rosemary. • Season half chicken with a good pinch of salt and pepper. • In a small bowl, combine garlic & herb seasoning, rosemary leaves, and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Sear half 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 fennel and brown onion. • Roughly chop kalamata olives. • 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, then add the balsamic vinegar, brown sugar, vegetable stock and the water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat, then stir through the remaining butter. Transfer to a second small bowl.
• In a medium bowl, combine spinach & rocket mix, kalamata olives and fennel. • Just before serving, add balsamic vinaigrette dressing. Toss to coat.
• Carve chicken in half. • Divide Sicilian-style roast chicken, Parmesan mash and kalamata olive salad between plates. • Top chicken with onion sauce and pine nuts to serve. Enjoy!
