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.
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
Ingredients
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 Soy; )
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• When the veggies are done, add baby kale and a drizzle of balsamic vinegar to the tray and gently toss to combine.
• 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.