Garlic Butter Roasted Chicken

Name: Garlic Butter Roasted Chicken with Bacon, Brussels Sprouts & Baby Broccoli Salad
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Peeled Pumpkin Pieces; 1 sachet Nan's Special Seasoning; 1 packet Brussels Sprouts; 1 packet Cow's Milk Feta; 1 packet Mint; 100 g Diced Bacon; 1 packet Parsley; 1 Baby Broccoli; 1 Leek; 750 g Half Chicken; 1 packet Pecans

with Bacon, Brussels Sprouts & Baby Broccoli Salad

Get up to $175 off

Allergens:

Milk

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

Total50 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Peeled Pumpkin Pieces

1 sachet

Nan's Special Seasoning

1 packet

Brussels Sprouts

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Mint

100 g

Diced Bacon

1 packet

Parsley

Baby Broccoli

Leek

750 g

Half Chicken

1 packet

Pecans

Nutrition Values

Calories842 kcal

Energy (kJ)3520 kJ

Fat40.4 g

of which saturates25.4 g

Carbohydrate29.4 g

of which sugars19.3 g

Dietary Fibre8.4 g

Protein84.3 g

Sodium2260 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.

Cooking Steps

• Preheat oven to 240°C/220°C. Finely chop garlic. • In a small heatproof bowl, microwave garlic, the butter and garlic & herb seasoning in 10 seconds bursts, until melted. • Season half chicken with salt and pepper. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 4-5 minutes each side. • Transfer chicken to one side of a lined oven tray and top with half the melted butter. • Add Brussels sprouts to the other side of the tray. Season and drizzle with olive oil. Toss to coat. Roast until chicken is cooked through and sprouts are tender, 25-30 minutes. Set chicken aside to rest for 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt and drizzle with olive oil. • Toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• When the chicken has 10 minutes remaining, halve any thick stalks of baby broccoli. Thinly slice leek. • Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Transfer to a medium bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and leek, breaking up bacon with a spoon, until golden, 6-7 minutes. • Add roasted Brussels sprouts and toss to combine. Season to taste.

• Roughly chop pecans. • Add pecans to the bowl of baby broccoli. Crumble in feta (see ingredients). • Tear over mint leaves. Toss to combine and season to taste.

• Finely chop parsley leaves. Cut garlic butter roasted chicken in half. • Bring everything to the table to serve. Help yourself to some chicken, roasted pumpkin, bacon and sautéed greens and baby broccoli salad. • Spoon over any remaining butter and garnish with parsley to serve. Enjoy!