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.
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.
Ingredients
1 packet
half chicken
1 sachet
garlic & herb seasoning
2
potato
1 packet
Parmesan cheese
(Contains Milk;)
1
pear
1
brown onion
1 packet
kalamata olives
1 packet
semi-dried tomatoes
(Contains Sulphites;)
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
spinach & rocket mix
1 sachet
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. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
50 g
butter
(Contains Milk;)
1 tbs
balsamic vinegar
1 tsp
brown sugar
2 tbs
water
Nutritional Values
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 kalamata olives and 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-style stock powder and 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!