Bacon Jam Roast Chicken & Sour Cream Mash
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Bacon Jam Roast Chicken & Sour Cream Mash

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!

Allergens:
Milk
•Almond
•Sulphites

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

Total Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)4174 kJ
Fat50.4 g
of which saturates26.7 g
Carbohydrate62.4 g
of which sugars31.6 g
Protein73.6 g
Sodium1641 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan
•Baking Paper
•Baking Tray
•Medium Saucepan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• While the potatoes are cooking, finely chop onion (see ingredients). Trim green beans. Roughly chop roasted almonds.

4
4

• 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.

5
5

• 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.

6
6

• Halve roast chicken. • Divide creamy mash, chicken and almond veggies between plates. • Top chicken with bacon jam and tear over parsley to serve. Enjoy!