Nan's Half Chicken & Roast Potato Traybake
with Creamy Pesto Dressing
Our popular Nan's special seasoning - a perfect blend of paprika, pepper, onion and garlic - instantly adds a rich, traditional flavour to succulent half chicken. Add a creamy pesto dressing and roasted veggies for a dish worth enjoying again and again.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
3
potatoes
1
capsicum
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby kale
1 packet
creamy pesto dressing
(Contains Soy; )
1 packet
half chicken
1
carrot
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut the potato and capsicum into bite-sized chunks. Cut the carrot into thick half-moons. • In a large bowl, combine Nan's special seasoning, the plain flour and a pinch of salt and pepper. Add half chicken and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. • Transfer to a second lined oven tray. Roast chicken until cooked through, 35-45 minutes. • When chicken is done, set aside to rest, 5-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Place the potato, capsicum and carrot on a lined oven tray. • Drizzle with olive oil, add the salt and season with pepper. Toss to coat and spread out evenly. • Roast until golden and tender, 20-25 minutes.
• While the veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl.
• When the veggies are done, add baby kale and a drizzle of balsamic vinegar to the tray and gently toss to combine.
• Divide roast veggie toss between plates and top with half chicken. • Spoon over creamy pesto dressing and garnish with toasted almonds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the almonds.