Indian Roast Chicken & Veggies with Flatbreads & Garlic Yoghurt

Name: Indian Roast Chicken & Veggies with Flatbreads & Garlic Yoghurt Shortcut ingredients | <5 min prep | Quick assembly
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet half chicken; 1 parsnip; 1 bag peeled pumpkin pieces; 2 flatbreads; 1 drizzle white wine vinegar; 1 packet garlic paste; 1 bag baby spinach leaves; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt

Shortcut ingredients | <5 min prep | Quick assembly

Get up to $175 off

Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. This is a feast without the fuss, with half chicken spiced to perfection and served with a medley of roast veggies. Let the festivities begin!

Allergens:

Gluten

•Soy

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

half chicken

parsnip

1 bag

peeled pumpkin pieces

flatbreads

(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 packet

garlic paste

(May be present: Eggs, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia, Gluten, Soy, Fish. )

1 bag

baby spinach leaves

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2984 kJ

Fat17.7 g

of which saturates10.6 g

Carbohydrate71 g

of which sugars18.6 g

Protein67.7 g

Sodium1326 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.

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place half chicken on a lined oven tray. Sprinkle over Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper and rub to coat. • Roast chicken until cooked through, 35-45 minutes. Set aside to rest for 5-10 minutes.

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

• Cut parsnip into bite-sized chunks. • When chicken has 20 minutes remaining, place peeled pumpkin pieces, parsnip, mild North Indian spice blend and a pinch of salt on a second lined oven tray. • Drizzle with olive oil, toss to coat, spread out evenly and roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, place flatbreads on the oven tray with the veggies. Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.

• In a small microwave-safe bowl, combine garlic paste with a drizzle of olive oil. Microwave in 10 second burst until sizzling. Stir through Greek-style yoghurt. Season with salt and pepper. • When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray and toss to combine. • Cut roast Indian chicken in half. Divide chicken, flatbreads and roasted veggies between plates. • Top with garlic yoghurt to serve. Enjoy!