Chimichurri Chicken Drumsticks & Roast Veggies

Name: Chimichurri Chicken Drumsticks & Roast Veggies with Mayonnaise & Roasted Almonds
Total time: 45 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 packet chicken drumsticks; 1 sachet Chimichurri Seasoning; 20 g butter; 1 tsp honey; 2 potato; 1 carrot; 1 packet broccoli florets; 1 packet roasted almonds; 1 packet mayonnaise

with Mayonnaise & Roasted Almonds

Get up to $175 off

Tried and true chicken and veg just had a major makeover! This chicken is marinated in chimichurri seasoning and honey for a sweet and savoury hit, and is accompanied by a rainbow of roasted veggies. A dollop of creamy mayo is the perfect addition to tie it all together.

Allergens:

Milk

•Almond

•Eggs

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken drumsticks

1 sachet

Chimichurri Seasoning

potato

carrot

1 packet

broccoli florets

1 packet

roasted almonds

1 packet

mayonnaise

Not included in your delivery

olive oil

20 g

butter

1 tsp

honey

Nutrition Values

Energy (kJ)3449 kJ

Fat47.3 g

of which saturates13.9 g

Carbohydrate45.3 g

of which sugars23.6 g

Protein53 g

Sodium848 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 Dish

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, combine chicken drumsticks and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove from oven, remove foil, turn drumsticks and spoon over any juices. Add chimichurri seasoning, a pinch of salt, the butter and honey to the baking dish and turn chicken to coat. • Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!

• Meanwhile, cut potato into wedges. Roughly chop carrot. Halve any thick broccoli florets. Roughly chop roasted almonds. • In a medium bowl, combine broccoli florets, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• Place potatoes and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 10 minutes of roast time, place broccoli on a second lined oven tray and roast until tender.