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Sicilian-Style Roast Chicken Feast
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Sicilian-Style Roast Chicken Feast

Sicilian-Style Roast Chicken Feast

with Olive Sauce, Parmesan Mash & Semi-Dried Tomato Salad

A garlicky roasted half chook is the perfect match for a kalamata olive and 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.

Allergens:
Milk
Sulphites
Pine Nut

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

half chicken

1 sachet

garlic & herb seasoning

2

potatoes

1

pear

1

brown onion

1 packet

semi-dried tomatoes

(Contains Sulphites;)

2 clove

garlic

1 sachet

chicken-style stock powder

1 bag

spinach & rocket mix

1 packet

Balsamic Vinaigrette Dressing

1 packet

pine nuts

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

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

kalamata olives

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

50 g

butter

1 tbs

balsamic vinegar

1 tsp

brown sugar

2 tbs

water

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Nutritional Values

Energy (kJ)5285 kJ
Fat80.7 g
of which saturates30.2 g
Carbohydrate45.3 g
of which sugars21.9 g
Protein87.4 g
Sodium1482 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• While the potato is cooking, thinly slice pear. • Thinly slice brown onion. • Roughly chop kalamata olives and semi-dried tomatoes. • Finely chop garlic.

4
4

• 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.

5
5

• Combine spinach & rocket mix, semi-dried tomatoes and pear in a medium bowl. • Just before serving, add balsamic vinaigrette dressing. Toss to coat.

6
6

• 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!