HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Style Seared Chicken
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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!

Allergens:GlutenEggMilk

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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

2 unit

carrot

1 packet

chicken thigh

2 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

2 clove

garlic

1 tub

garlic aioli

(ContainsEgg)

2 head

broccoli

Not included in your delivery

2 tbs

plain flour

(ContainsGluten)

¼ cup

water

olive oil

½ tsp

salt

20 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Bowl
Paper Towel
Plate
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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