HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chicken & Bacon Roast Veggie Toss
Spiced Chicken & Bacon Roast Veggie Toss

Spiced Chicken & Bacon Roast Veggie Toss

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.

Unfortunately, this week's red capsicum was in short supply, so we've replaced it with green capsicum. Don't worry, the recipe will be just as delicious!

Tags:Kid Friendly

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion




chicken breast


diced bacon

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


1 sachet

Aussie spice blend (roast chicken sprinkle)

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2691 kJ
Fat31.5 g
of which saturates5.2 g
Carbohydrate41.3 g
of which sugars11 g
Dietary Fibre0 g
Protein48.8 g
Cholesterol0 mg
Sodium929 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Thinly slice the capsicum. Slice the red onion into 2cm wedges. Cut the parsnip (unpeeled) into 2cm chunks. Divide the veggies between two oven trays lined with baking paper. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper, then add the chicken breast and toss to coat.


When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Remove the bottom tray of veggies from the oven, then slightly push the veggies to one side. Transfer the chicken to the tray and bake until cooked through, 6-10 minutes (depending on thickness). Transfer the chicken to a plate and cover with foil to rest. TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the diced bacon (see ingredients), tossing, until golden, 4-5 minutes.


Transfer the roasted veggies to a large bowl, then add the cooked bacon and the baby spinach leaves. Toss to coat and season to taste with pepper.


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