Get ready to meet the chicken of your dreams! With a crispy, cheesy crust and tasty pockets of red pesto, every bite is a flavour bomb. Teamed with a medley of sweet roasted veggies and creamy aioli, this is definitely a dinner worth staying in for.
Unfortunately, this week's baby spinach leaves were in short supply, so we've replaced them with rocket leaves. Don't worry, the recipe will be just as delicious!
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
red pesto(ContainsMilk, Tree Nuts)
shredded Cheddar cheese(ContainsMilk)
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara and beetroot (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) into 2cm chunks. TIP: Cut the veggies to size so they cook in time.
Place the kumara, beetroot, onion and carrot on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the salt and season with pepper. Toss to coat, then arrange in a single layer. Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, cut deep slits into the chicken breast at 1cm intervals, taking care to not slice all the way through. Place the chicken, cut-side up, on a second oven tray lined with baking paper and stuff the slits with the red pesto. Season with salt and pepper, then sprinkle over the shredded Cheddar cheese.
Bake the chicken until cooked through, 12-16 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, combine the roasted veggies, rocket leaves, a drizzle of olive oil and the vinegar in a large bowl. Season to taste and toss to coat.
Divide the cheesy hasselback chicken and roast veggie toss between plates. Serve with the garlic aioli.