Baked Cheesy Chutney Hasselback Chicken
with Roast Pumpkin & Garden Salad
- Sulphites
- Milk
Treat the family to a 'cracking' Easter feast with this succulent chicken thigh stuffed with garlicky herb seasoning and sweet onion chutney then baked under a golden Parmesan crust. Simply serve alongside roasted butternut pumpkin and a fresh baby spinach and tomato salad for a seasonal meal that’s sure to bring the cheer. We’ve replaced the spinach & rocket mix in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Tomato
320 g
Chicken Thigh
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Butternut Pumpkin
1 packet
Baby Spinach Leaves
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges.
• Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, roughly chop tomato. • Cut deep slices, taking care to not slice all the way through, across chicken thigh in 1 cm intervals.
• Place chicken on a lined oven tray, sprinkle with garlic & herb seasoning, a pinch of salt and a drizzle of olive oil and turn chicken to coat. • Spoon onion chutney over the chicken, then top with grated Parmesan cheese. • Place chicken on lower oven shelf and bake until cooked through, 12-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Just before serving, in a large bowl, combine tomato, spinach and rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide Parmesan & onion chutney hasselback chicken, roast potatoes & garden salad between plates. Enjoy!
