Whole Roast Chicken & Prosciutto Asparagus
with Rosemary Potatoes & Honey-Almond Baby Carrots
it's a feast for the senses: a tender, perfectly seasoned chook, sublime duck fat potatoes, prosciutto-wrapped asparagus and sweet honey-glazed baby carrots. Everything tonight has that magic touch, making this luxe dinner hard to beat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1500 g
Whole Chicken
1 packet
Rosemary
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Béarnaise Sauce
(Contains: Eggs, Milk; May be present: Cashew, Macadamia, Walnut, Almond.)
1
Dutch Carrots
100 g
Prosciutto
(Contains: Milk; May be present: Soy.)
1 sachet
Aussie Spice Blend
1
Asparagus
2
Potato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, combine Aussie spice blend and a drizzle of olive oil. • Pat whole chicken dry with a paper towel. Place chicken on a lined oven tray, breast-side up. • Drizzle with Aussie spice mixture. Season generously with salt and pepper, rubbing the seasoning into the skin. • Roast for 1 hour.
TIP: Chicken is cooked through when it is no longer pink inside.
• When the chicken has 30 minutes remaining, cut potato into bite-sized chunks. • Pick and finely chop rosemary. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with rosemary and season with salt and toss to coat. • Toss to combine then roast until tender, 20-25 minutes.
• While the potato is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Roughly chop roasted almonds. • Trim the ends of asparagus. • Carefully separate each slice of prosciutto. Tightly wrap each prosciutto slice around each asparagus spear.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place each asparagus spear, seam-side down, in the pan. Cook, gently turning to cook all sides, until tender, 5-6 minutes. • Add a dash of water to the pan to help the asparagus cook. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. • Add a drizzle of the honey, butter and almonds and cook until browned, 30 seconds.
• Carve chicken. • Bring everything to the table to serve. • Help yourself to chicken, rosemary potatoes, honey-almond carrots and prosciutto-wrapped asparagus. • Serve with béarnaise sauce. Enjoy!
