Parsley Butter Chicken & Potato Mash

Name: Parsley Butter Chicken & Potato Mash with Rainbow Carrots & Parsnip
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 2 Garlic; 320 g Chicken Thigh; 1 packet Parsley; 2 packet Potato; 1 Parsnip; 1 packet Baby Rainbow Carrots; ¼ tsp salt; 1 drizzle olive oil; 2 tbs milk; 40 g butter

with Rainbow Carrots & Parsnip

Get up to $175 off

Juicy chicken, velvety mash, and a pop of color—this chicken and mash spectacular is pure comfort with a gourmet twist! Drizzled with rich, herby parsley butter and served alongside sweet, roasted baby carrots and parsnip, it’s a hearty meal that’s as vibrant as it is delicious. Get ready to savour every bite!

Tags:

Kid Friendly

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

320 g

Chicken Thigh

1 packet

Parsley

2 packet

Potato

Parsnip

1 packet

Baby Rainbow Carrots

Not included in your delivery

¼ tsp

salt

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk; )

40 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2130 kJ

Calories510 kcal

Fat34.4 g

of which saturates16 g

Carbohydrate23.8 g

of which sugars12.6 g

Dietary Fibre7.2 g

Protein32.3 g

Cholesterol0 mg

Sodium484 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

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced.
• Trim green tops from baby rainbow carrots and scrub them clean. Cut parsnip into wedges lengthways.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until golden and tender, 20-25 minutes.

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip. Cut potato into large chunks.
• Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes.
• Drain and return to the saucepan, then add the butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm.

• Finely chop garlic and parsley.
• Place butter (for the sauce) and garlic in a small heatproof bowl and microwave in 10 second bursts until softened.
• Add parsley to the garlic butter and mash together with a fork. Season.

TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!

• Season chicken thigh with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.