This rich and tasty glazed chicken is sure to delight your tastebuds, along with crispy roast veggies and fresh, sharp rocket.
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brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 220°C/200°C fan- forced. Cut the potato into quarters. Slice the beetroot into 2 cm wedges (pop some gloves on so your hands don’t stain). Pick the thyme leaves. Finely slice the red onion. Peel and crush the garlic.
Add the potato, beetroot, 1/3 of the olive oil and half the garlic to the prepared oven tray. Season with salt and pepper and toss to coat. Bake for 30-35 minutes, or until lightly golden.
Meanwhile, in a medium ovenproof dish add the thyme, red onion, balsamic vinegar, water, brown sugar, remaining garlic and 1/3 of the olive oil. Set aside.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken breast and cook for 2-3 minutes on each side, or until golden. Transfer the chicken to the ovenproof dish containing the balsamic- onion mix. Season with salt and pepper and toss to coat. Bake for 10-15 minutes, or until the chicken is cooked through. Once cooked, transfer the chicken to a plate and cover with aluminium foil.
Transfer the balsamic-onion from the dish to a medium saucepan and simmer over a medium heat for 6-8 minutes, or until most of the liquid has evaporated and the onions have become dark and shiny. If you love this glaze and wish to make it again on another day, simply pan-fry the red onion with a little olive oil for 3-4 minutes on medium heat until softened. Stir through the thyme, balsamic vinegar, water, brown sugar, garlic and olive oil. Simmer for 6-8 minutes until the liquid has evaporated and the onions have become dark and shiny.
Divide the potato, beetroot, chicken breast and rocket leaves between plates. Drizzle the chicken and rocket leaves with the balsamic-onion glaze.