Chicken & Cheesy Thyme Sauce

Name: Chicken & Cheesy Thyme Sauce with Rosemary-Roasted Potatoes & Garlicky Veggies
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 2 carrot; 1 courgette; 1 sprig rosemary; 10 g butter; ½ bottle cream; ½ sachet Chicken-Style Stock Powder; 1 bag thyme; 3 clove garlic; 1 packet chicken thigh; 1 packet Grated Parmesan Cheese

with Rosemary-Roasted Potatoes & Garlicky Veggies

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It’s all about the sauce in this winning dinner – Parmesan, garlic and thyme combine in a cheesy and delectable sauce that’s rich and indulgent. Teamed with succulent chicken, rosemary potatoes and garlicky veggies, you just can’t go wrong.

Allergens:

Milk

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

courgette

1 sprig

rosemary

½ bottle

cream

(Contains: Milk; )

½ sachet

Chicken-Style Stock Powder

1 bag

thyme

3 clove

garlic

1 packet

chicken thigh

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)3162 kJ

Fat40.4 g

of which saturates24.3 g

Carbohydrate47.3 g

of which sugars13.6 g

Protein50.5 g

Sodium664 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Slice the carrot and courgette into thin sticks. Finely chop the garlic. Pick and finely chop the rosemary (see ingredients) and thyme leaves.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily

Place the potato, rosemary and a drizzle of olive oil on a lined oven tray. Season with salt. Toss to coat, then bake until tender, 20-25 minutes.

While the potato is baking, season both sides of the chicken thigh with salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. Cook the chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake the chicken until cooked through, 8-12 minutes (depending on size).

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette until tender, 4-5 minutes. Add 1/2 the garlic, then season and cook until fragrant, 1 minute. Transfer to a bowl and set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the remaining garlic and the thyme until fragrant, 1 minute. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients) and simmer until slightly reduced, 2-3 minutes. Stir in the grated Parmesan cheese until melted, 1 minute. Season to taste.