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Nan's Half Chicken & Roast Potato Traybake
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Nan's Half Chicken & Roast Potato Traybake

Nan's Half Chicken & Roast Potato Traybake

with Creamy Pesto Dressing

Our popular Nan's special seasoning - a perfect blend of paprika, pepper, onion and garlic - instantly adds a rich, traditional flavour to succulent half chicken. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Kid Friendly
Allergens:
Almond
Gluten
Milk

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

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1

capsicum

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

baby kale

1 packet

creamy pesto dressing

(Contains Milk; )

1 packet

half chicken

1

carrot

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten; )

1 drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2667 kJ
Fat24 g
of which saturates10.2 g
Carbohydrate39.4 g
of which sugars9 g
Protein61.6 g
Sodium681 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
Large Non-Stick Pan

Instructions

1
1

• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato and capsicum into bite-sized chunks. Cut the carrot into thick half-moons. • In a large bowl, combine Nan's special seasoning, the plain flour and a pinch of salt and pepper. Add half chicken and turn to coat.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. • Transfer to a second lined oven tray. Roast chicken until cooked through, 35-45 minutes. • When chicken is done, set aside to rest, 5-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• Place the potato, capsicum and carrot on a lined oven tray. • Drizzle with olive oil, add the salt and season with pepper. Toss to coat and spread out evenly. • Roast until golden and tender, 20-25 minutes.

4
4

• While the veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.

5
5

• When the veggies are done, add baby kale and a drizzle of balsamic vinegar to the tray and gently toss to combine.

6
6

• Divide roast veggie toss between plates and top with half chicken. • Spoon over creamy pesto dressing and garnish with toasted almonds to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the almonds.