Rosemary Roast Chicken & Red Wine Sauce
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Rosemary Roast Chicken & Red Wine Sauce

Rosemary Roast Chicken & Red Wine Sauce

with Broccoli Gratin & Cherry Tomato Salad

Time to celebrate the end of another year with a festive feast! For those of us who prefer a hot and hearty meal, this one’s a winner - juicy, herby chicken with a luxurious red wine sauce and a creamy and crispy broccoli gratin on the side. Add a pop of freshness with a bright cherry tomato salad!

Allergens:
Milk
•Gluten
•Gluten(Wheat)

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

Total Time1 hour
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 sprig

rosemary

3 clove

garlic

½

lemon

1 packet

half chicken

1 sachet

Nan's Special Seasoning

1

leek

1 head

broccoli

½ packet

cream

(Contains Milk; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

½ packet

cherry tomatoes

2

radish

1 packet

Mixed Salad Leaves

1 packet

Red Wine Jus

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

60 g

butter

(Contains Milk; )

1 tablespoon (tbsp)

plain flour

(Contains Gluten; )

¼ cup

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)4762 kJ
Calories451 kcal
Fat70 g
of which saturates46 g
Carbohydrate38.7 g
of which sugars15.8 g
Dietary Fibre11.1 g
Protein78.9 g
Sodium1467 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
•Baking Tray
•Baking Paper
•Baking Dish

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, place the butter and set aside to come to room temperature. • Pick and finely chop rosemary. • Finely chop garlic. • Zest lemon to get a pinch and slice into wedges. • Drizzle half chicken with olive oil and season with salt and pepper. Sprinkle with Nan's special seasoning. • Add garlic, rosemary and lemon zest to butter. Season with salt and pepper and stir to combine.

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 lined oven tray. Drizzle half the rosemary butter over chicken, then 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.

3
3

• Meanwhile, thinly slice leek. Cut broccoli into small florets, then roughly chop stalk. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the remaining rosemary butter and the plain flour and cook, stirring, until combined, 1-2 minutes. • Reduce heat to medium, then slowly whisk in cream (see ingredients) and the milk until smooth. • Add shredded Cheddar cheese and chicken-style stock powder and stir to combine. Season with pepper and set aside.

4
4

• In a small bowl, combine grated Parmesan cheese, panko breadcrumbs (see ingredients) and a generous drizzle of olive oil. Season with salt and pepper. • Place broccoli in a baking dish, then pour over white sauce and toss to coat. Sprinkle with panko mixture. • Bake until tender and golden, 20-25 minutes.

5
5

• While the broccoli is baking, halve cherry tomatoes (see ingredients). Thinly slice radish. • In a medium bowl, combine mixed salad leaves, cherry tomatoes, radish, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small microwave-safe bowl, microwave red wine jus and any chicken resting juices, in 30 second bursts, until warmed through.

6
6

• Divide rosemary roast chicken, broccoli gratin and cherry tomato salad between plates. • Serve with red wine sauce. Enjoy!