Classic Roast Chicken & Peppercorn Hollandaise for Dinner
with Fluffy Sponge Cake & Berry Compote
- Milk
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
The flowers are coming out and colour is returning so we’re embracing the spring vibes and adding delicious pops of colour to our half chicken and creamy mash dish. A bright peppercorn hollandaise rejuvinates the chicken and bites of prosciutto on the cooked greens gives it a burst of flavour. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.* *Unfortunately, this week's pistachios were in short supply, so We've replaced them with roasted almonds. Don’t worry, the recipe will be just as delicious, just be sure to read product labels for up-to-date allergen information!*
Ingredients
1 packet
Brussels Sprouts
1 sachet
Black Peppercorns
1 sachet
Classic Roast Seasoning
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1 packet
Parsley
1
Baby Broccoli
2 packet
Potato
750 g
Half Chicken
70 g
Prosciutto
Not included in your delivery
40 g
butter
(Contains: Milk; )
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Season half chicken with a good pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. • Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a small bowl. • Transfer chicken to a lined oven tray, then top with spice mixture. Roast chicken until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes.
TIP: Chicken is cooked through when It's no longer pink inside.
• While the chicken is roasting, bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. Slice any large stalks of baby broccoli in half lengthways. Trim the asparagus. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Roughly chop prosciutto (see ingredients).
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 7 minutes of cook time, place a colander or steamer basket on top, then add baby broccoli and asparagus. • Cover with a lid, then steam until greens are tender and potatoes can be easily pierced with a fork, 6-7 minutes. Transfer veggies to a bowl. Season, then set aside. • When the potato is done, drain and return to the saucepan. Add the milk, butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook prosciutto until golden, 2-3 minutes. Transfer to bowl with the steamed veggies and toss to combine.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook peppercorns until fragrant, 1 minute. • Remove pan from heat, then stir through hollandaise and a splash of water. Season to taste with salt.
• Slice chicken in half. • Divide mash and prosciutto greens between plates. Top with chicken and peppercorn hollandaise. • Tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The dessert was particularly well-received, with several customers praising its taste.
- Ease of prep: The recipe was described as reasonably easy, though some found it a bit labour-intensive for the result.
- Suggestions: Consider reducing the amount of peppercorns to suit individual taste preferences.
