HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Style Seared Chicken
Southern-Style Seared Chicken

Southern-Style Seared Chicken

with Roast Potato & Garlic Veggies

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A sweet mustard spice mix is just the thing to add plenty of flavour to tender chicken thighs. Add buttery garlic veggies, roasted potatoes and a stellar aioli and this easy midweek meal turns into a tasty feast!


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 Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


2 unit


1 packet

chicken thigh

2 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

2 clove


1 tub

garlic aioli


2 head


Not included in your delivery

2 tbs

plain flour


¼ cup


olive oil

½ tsp


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat35.3 g
of which saturates8.6 g
Carbohydrate39.8 g
of which sugars9.5 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium754 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Bowl
Paper Towel
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper. Drizzle generously with olive oil, season with a good pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the potato is roasting, thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Slice the chicken thighs in half crossways.


In a medium bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. The chicken is cooked when it is no longer pink inside.


When the potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and the water and cook until nearly tender, 4-5 minutes. Add the carrot and cook until tender, 3-4 minutes. Add a dash more water if needed. TIP: Adding water helps to steam the veggies and speeds up the cooking process.


Add the garlic to the veggies and cook until fragrant, 1 minute. Remove the pan with the vegetables from the heat and add the butter. Stir to combine. Season to taste with salt and pepper.


Divide the Southern chicken, garlic veggies and the roast potatoes between plates. Serve with the garlic aioli.

TIP: For kids, follow our serving suggestion in the main photo