Bacon Jam Roast Chicken & Sour Cream Mash
with Sautéed Greens & Almonds
This chicken is roasted to perfection and topped with a sweet and savoury bacon jam, for a roast experience like never before. Accompanied by a creamy mash, this dish is hard to beat!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 sachet
Aussie Spice Blend
1 packet
half chicken
1 packet
parsley
2
potato
1 packet
sour cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
½
Onion
1 packet
green beans
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
baby leaves
1 packet
diced bacon
1 packet
Onion Chutney
(Contains Sulphites; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
white wine vinegar
2 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. In a small bowl, combine Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin-side down and cook until browned, 5 minutes each side. • Transfer chicken to a lined oven tray, drizzle over Aussie spice mix and roast until cooked through, 35-45 minutes. Set aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is roasting, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter, sour cream and chicken-style stock powder to potato. Mash until smooth. Cover to keep warm.
• While the potatoes are cooking, finely chop onion (see ingredients). Trim green beans. Roughly chop roasted almonds.
• When chicken has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans until tender, 3-4 minutes. Add baby leaves and roasted almonds and cook, until wilted, 1-2 minutes. Season to taste. • Transfer veggies to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add diced bacon, onion and a pinch of salt then cook, stirring occasionally, until starting to soften, 4-6 minutes. • Add the white wine vinegar, brown sugar and a splash of water. Stir to combine and cook until reduced, 1 minute. • Add onion chutney and any chicken resting juices and stir to combine.
• Halve roast chicken. • Divide creamy mash, chicken and almond veggies between plates. • Top chicken with bacon jam and tear over parsley to serve. Enjoy!
