Double Smokey Chicken Drumsticks & Rainbow Veg
with Truffle Mayonnaise & Roasted Almonds
Tried and true chicken and veg just had a major makeover! This chicken is marinated in Kiwi seasoning for a smokey hit, and is accompanied by a rainbow of roasted veggies. A dollop of creamy Italian truffle mayo is the perfect addition to tie it all together
We’ve replaced the asparagus in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2 packet
chicken drumsticks
1 sachet
Kiwi Spice Blend
1
Orange Kumara
1
Parsnip
1 packet
broccoli florets
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, combine chicken drumsticks, kiwi spice blend 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 a pinch of salt and the butter 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! TIP: Spread over two baking dishes if necessary.
• Meanwhile, peel kumara. Cut kumara and parsnip into bite-sized chunks. Trim ends of asparagus. Roughly chop roasted almonds. • In a medium bowl, combine asparagus, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• Place kumara and parsnip on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 10 minutes of roast time, remove tray from oven, add the asparagus and further roast, until tender, 10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Divide smokey chicken and rainbow veggies between plates. • Sprinkle with roasted almonds. Serve with truffle mayonnaise. Enjoy!