Smokey Chicken Drumsticks & Cheesy Rainbow Veg
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Smokey Chicken Drumsticks & Cheesy Rainbow Veg

Smokey Chicken Drumsticks & Cheesy Rainbow Veg

with Truffle Mayonnaise & Roasted Almonds

Tried and true chicken and veg just had a major makeover! This chicken is marinated in Kiwi seasoning for a smokey hit, and is accompanied by a rainbow of roasted veggies. A dollop of creamy Italian truffle mayo is the perfect addition to tie it all together

We’ve replaced the asparagus in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Milk
•Almond
•Egg
•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 Time45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken drumsticks

1 sachet

Kiwi Spice Blend

1

Orange Kumara

1

Parsnip

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

broccoli florets

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

Italian Truffle Mayonnaise

(Contains Egg, Gluten(Wheat); )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3675 kJ
Calories878 kcal
Fat49.8 g
of which saturates15.3 g
Carbohydrate52.6 g
of which sugars14.8 g
Dietary Fibre9.3 g
Protein54.7 g
Sodium990 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

•Baking Dish
•Baking Tray
•Baking Paper

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, combine chicken drumsticks, Kiwi spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove from oven, remove foil, turn drumsticks and spoon over any juices. Add a pinch of salt and the butter to the baking dish and turn chicken to coat. Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!

2
2

• Meanwhile, peel kumara. Cut kumara and parsnip into bite-sized chunks. Trim ends of asparagus. Roughly chop roasted almonds. • In a medium bowl, combine asparagus, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

3
3

• Place kumara and parsnip on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 10 minutes of roast time, remove tray from oven, add the asparagus and sprinkle with grated Parmesan cheese. Return to oven and roast, until tender, a further 10 minutes.

TIP: If your oven tray is crowded, divide between two trays.

4
4

• Divide smokey chicken and rainbow veggies between plates. • Sprinkle with roasted almonds. Serve with truffle mayonnaise. Enjoy!