Smokey Chicken Drumsticks & Rainbow Veg

Name: Smokey Chicken Drumsticks & Rainbow Veg with Truffle Mayonnaise & Roasted Almonds
Total time: 45 min
Yield: 2
Cuisine: South American
Ingredients: 1 packet Italian Truffle Mayonnaise; 1 packet Roasted almonds; 450 g Chicken Drumsticks; 1 packet Orange Kumara; 1 Asparagus; 1 Parsnip; 1 sachet Kiwi Spice Blend

with Truffle Mayonnaise & Roasted Almonds

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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:

Wheat

•Gluten

•Eggs

•Almond

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

Total45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Italian Truffle Mayonnaise

(Contains: Wheat, Gluten, Eggs; )

1 packet

Roasted almonds

(Contains: Almond; )

450 g

Chicken Drumsticks

1 packet

Orange Kumara

Asparagus

Parsnip

1 sachet

Kiwi Spice Blend

Nutrition Values

Calories602 kcal

Energy (kJ)2520 kJ

Fat38 g

of which saturates7.6 g

Carbohydrate9.2 g

of which sugars12.7 g

Dietary Fibre8.8 g

Protein48.5 g

Sodium852 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

Cooking Steps

• 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!

• Meanwhile, peel kumara. Cut kumara and parsnip into bite-sized chunks. • In a medium bowl, combine broccoli florets, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• 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 cook time, remove tray from oven, add the broccoli florets and further roast, until tender, 10 minutes. • In the last 5 minutes of cook time, add slivered almonds to one side of the tray and toast until golden.

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