HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Hasselback Chicken
Cheesy Hasselback Chicken

Cheesy Hasselback Chicken

with Capsicum Relish & Garlic-Herb Roasted Potatoes

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Get ready to meet the chicken of your dreams! With a crispy, cheesy crust and tasty pockets of capsicum relish, every bite is a flavour bomb. Teamed with herby roasted potatoes and creamy aioli, this is definitely a dinner worth staying in for.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 packet

chargrilled capsicum relish


1 packet

shredded Cheddar cheese






1 bag

mixed salad leaves

1 packet

garlic aioli


Not included in your delivery

Olive Oil


balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2928 kJ
Fat35.2 g
of which saturates8.9 g
Carbohydrate45.2 g
of which sugars12.4 g
Protein50 g
Sodium1013 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Add the potato and garlic & herb seasoning to an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then spread out in a single layer. Roast on the top oven shelf until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.


While the potato is roasting, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and stuff the slices with the chargrilled capsicum relish. Season with salt and pepper, then sprinkle with the shredded Cheddar cheese.


Bake the chicken on the lower oven shelf 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, roughly chop the tomato. Grate the carrot (unpeeled). In a large bowl, combine a drizzle of olive oil and a drizzle of balsamic vinegar. Season with salt and pepper.


Add the tomato, carrot and mixed salad leaves to the dressing. Toss to coat and season to taste.


Slice the cheesy hasselback chicken. Divide the chicken, garlic-herb roasted potatoes and garden salad between plates. Serve with the garlic aioli.