HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Onion Glazed Chicken
Caramelised Onion-Glazed Chicken

Caramelised Onion-Glazed Chicken

with Garlic-Herb Roasted Veggies & Pear Salad

Family Friendly
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Hold onto your forks, because we're predicting a flurry of excitement when this delectable chicken hits the table! With a glaze of caramelised onion and parsley, it has a mountain of flavour, and we've added garlic-herb roasted veggies and a refreshing pear salad to seal the deal.

Tags:Kid Friendly

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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 sachet

garlic & herb seasoning



1 clove


1 bunch


1 packet

chicken breast

1 packet

caramelised onion chutney

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

2 tbs


15 g



1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2562 kJ
Fat26.2 g
of which saturates6.4 g
Carbohydrate50.5 g
of which sugars17.4 g
Dietary Fibre0 g
Protein42.9 g
Cholesterol0 mg
Sodium822 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot (both unpeeled) into 2cm chunks. Place the potato, carrot and garlic & herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, thinly slice the pear (see ingredients) into wedges. Finely chop the garlic and parsley leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.


In a small bowl, combine the garlic, parsley, the water and caramelised onion chutney. Season with salt and pepper.


In a large frying pan, heat a drizzle of olive oil and the butter over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. Add the caramelised onion mixture to the frying pan and cook, until thickened, 1 minute. Remove from the heat and return the chicken to the pan. Turn to coat in the glaze. TIP: The chicken is cooked through when it's no longer pink inside.


In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then add the mixed salad leaves and pear. Toss to coat.


Divide the garlic-herb roasted veggies between plates. Serve with the caramelised onion-glazed chicken and pear salad. Top with the dill & parsley mayonnaise.