Roast Chicken & Crispy Prosciutto
with Creamy Sauce, Mash & Veggies
Roast chicken and mash is a homey classic, but let’s take it up a notch! Indulge in this glowing golden chicken, roasted to perfection, paired with a luxuriously smooth mash, creamy sauce and crispy prosciutto. This dish is fit for the stars!
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
1 packet
half chicken
2
potato
1 packet
Baby Rainbow Carrots
½ packet
prosciutto
½ packet
thyme
1 packet
baby leaves
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Season half chicken with a good pinch of salt and pepper. • 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 chicken to a lined oven tray, skin-side up, then top with half the butter. Set the frying pan aside with the residual chicken fat (you'll use it in step 5!). • Roast chicken until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is roasting, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the milk, salt and remaining butter to the potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While the potato is cooking, trim baby rainbow carrots and slice any thicker carrots in half lengthways. • Slice prosciutto (see ingredients) in half lengthways. • Pick thyme leaves.
• Place carrots on a second lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 10 minutes. • To the oven tray with carrots, add prosciutto and roast until the carrots are tender and prosciutto is crispy, a further 5-10 minutes.
• While the chicken is resting, return the frying pan with the residual chicken fat to medium-high heat. Cook baby leaves, stirring, until softened, 1-2 minutes. Transfer to a bowl. • Return frying pan to medium heat, then add cream (see ingredients), chicken-style stock powder, any chicken resting juices and a generous pinch of pepper. Cook, simmering, until thickened, 1-2 minutes. • Stir through thyme.
• Divide potato mash, baby rainbow carrots and baby leaves between plates. Top with roast half chicken. • Pour over creamy sauce. Top with crispy prosciutto. Enjoy!