Garlic Butter Roasted Chicken
with Bacon, Brussels Sprouts & Baby Broccoli Salad
We’re putting on a spread tonight and there’s a little something for everyone. From the glowing golden chicken roasted in a herb and garlic butter to the veggies with hidden bits of bacon and Brussel sprouts for the touch of green we love. If anyone at the table has a sweet tooth then the pecans dotted through the baby broccoli salad with creamy feta with surely satisfy.
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
Ingredients
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
half chicken
1 bag
peeled pumpkin pieces
1 bag
baby broccoli
1
leek
1 packet
diced bacon
1 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 bag
mint
1 bag
parsley
1 bag
Brussels sprouts
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C. Finely chop garlic. • In a small heatproof bowl, microwave garlic, the butter and garlic & herb seasoning in 10 second bursts, until melted. • Season half chicken with salt and pepper. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 4-5 minutes each side. • Transfer chicken to one side of a lined oven tray and top with half the melted garlic butter. • Add Brussels sprouts to the other side of the tray. Season and drizzle with olive oil. Toss to coat. Roast until chicken is cooked through and sprouts are tender, 25-30 minutes. Set chicken aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt and drizzle with olive oil. • Toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• When the chicken has 10 minutes remaining, halve any thick stalks of baby broccoli. Thinly slice leek. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. Transfer to a medium bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and leek, breaking up bacon with a spoon, until golden, 6-7 minutes. • Add roasted Brussels sprouts and toss to combine. Season to taste.
• Roughly chop pecans. • Add pecans to the bowl of baby broccoli. Crumble in feta (see ingredients). • Tear over mint leaves. Toss to combine and season to taste.
• Finely chop parsley leaves. Cut garlic butter roasted chicken in half. • Bring everything to the table to serve. Help yourself to some chicken, roasted pumpkin, bacon and sautéed greens and baby broccoli salad. • Spoon over remaining butter and garnish with parsley to serve. Enjoy!