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Nanna's Chicken & Honey-Roasted Veggies

Nanna's Chicken & Honey-Roasted Veggies

with Garlic Couscous & Lemon Mayo

Family Friendly
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Our popular Nan's special seasoning, with paprika, pepper, onion and garlic, instantly adds a rich, classic flavour to succulent chicken thigh. Add sweet, honey-roasted veggies and creamy mayo for a dish worth enjoying again and again.

Allergens:Tree NutsMilkGlutenEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

carrot

1 unit

parsnip

1 clove

garlic

½ unit

lemon

1 bag

baby spinach leaves

1 bunch

parsley

1 packet

chicken thighs

1 sachet

Nan's special seasoning

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

1 tsp

honey

15 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2630 kJ
Fat27.4 g
of which saturates7.5 g
Carbohydrate52.2 g
of which sugars11.8 g
Protein39.7 g
Sodium602 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and parsnip (both unpeeled) into 1cm chunks and place on an oven tray lined with baking paper. Add the honey and a drizzle of olive oil, then toss well to coat. Season with salt and pepper, then roast until tender, 20-25 minutes.

TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice into wedges. Roughly chop the baby spinach leaves and parsley leaves. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine Nan's special seasoning, a pinch of salt and a drizzle of olive oil. Add the chicken and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

3

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

4

While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 6-7 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, combine the mayonnaise with a squeeze of lemon juice in a small bowl. Set aside. Add the roasted veggies, baby spinach, parsley, lemon zest, a generous squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss gently to combine and season to taste.

TIP: Use as much or as little lemon zest as you like depending on your taste.

6

Divide the garlic couscous with honey-roasted veggies between bowls. Top with Nanna's chicken and drizzle over the lemon mayo. Garnish with the toasted almonds and serve with any remaining lemon wedges.