Spiced Chicken & Bacon Roast Veggie Toss

Name: Spiced Chicken & Bacon Roast Veggie Toss with Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 320 g Chicken Thigh; 100 g Diced Bacon; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 Red Onion; 2 packet Potato; 1 White Turnip; 1 Courgette

with Dill-Parsley Mayo

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Who doesn’t like a bit of char on their chicken? This one gets a coating of our famous Aussie-style spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies and a sprinkling of bacon bits for an outstanding pairing of flavours.

Tags:

High Protein

Allergens:

Eggs

•Soy

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

320 g

Chicken Thigh

100 g

Diced Bacon

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

Red Onion

2 packet

Potato

White Turnip

Courgette

Nutrition Values

Calories609 kcal

Energy (kJ)2550 kJ

Fat40.9 g

of which saturates9.8 g

Carbohydrate25.6 g

of which sugars13.1 g

Dietary Fibre5.7 g

Protein42.8 g

Sodium1040 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, white turnip and courgette into bite-sized chunks. Slice onion into wedges.

• Divide potato, turnip, onion, courgette and diced bacon between two lined oven trays. • Drizzle both trays with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 25-30 minutes.

• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Season, then add chicken thigh and turn to coat.

• When the veggies have 15 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Remove the tray from the oven, then slightly push the veggies to one side. Transfer chicken to the tray and bake until cooked through, 12-14 minutes. • Transfer chicken to a plate and cover with foil to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• When roast veggies and bacon are done, add baby spinach leaves and a drizzle of vinegar. Gently toss to combine. Season with pepper.

• Slice spiced chicken. Divide bacon and roast veggie toss between plates, then top with chicken. • Serve with dill & parsley mayonnaise. Enjoy!