Roast Chicken & Creamy Peppercorn Sauce
with Easy ANZAC Biscuits for Dessert
One bite of this tender roast chicken, accompanied with elegant sides: crispy prosciutto greens, velvety mash and rosemary pangrattato makes it clear why the simple things are hard to beat. For the finale, whip up our no-fuss ANZAC biscuits with our special biscuit mix. All you need to do is a quick melt and stir!
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
1 packet
half chicken
2
potato
2 bunch
rosemary
1 bunch
baby broccoli
1 bag
green beans
½ packet
prosciutto
½ packet
black peppercorns
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
ANZAC Biscuit Mix
(Contains Gluten; May be present Peanut, Tree Nuts, Milk, Sesame, Sulphites, Soy. )
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the half chicken skin-side down first, and cook, until browned, 4-5 minutes each side. Transfer the chicken to a lined oven tray and roast until cooked through, 25-30 minutes. When the chicken is done, cover with foil to keep warm and set aside to rest for 5-10 minutes. TIP: The chicken is cooked through when it's no longer pink inside!
While the chicken is cooking, bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Pick and finely chop the rosemary. Trim the baby broccoli and cut in half lengthways. Trim the green beans. Roughly chop the prosciutto (see ingredients). Crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Place a colander or steamer basket on top of the saucepan with the potato, then add the baby broccoli and green beans. Cover with a lid and steam until tender, 6-7 minutes. Transfer the greens to a medium bowl and season to taste. Cover to keep warm and set aside. When the potato is done, drain and return to the saucepan. Add the milk, salt and butter and mash with a potato masher or fork until smooth. Cover to keep warm.
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the rosemary and cook until fragrant, 1 minute. Transfer to a medium bowl and season to taste. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the prosciutto until golden, 2-3 minutes. Transfer to the bowl with the steamed veggies and toss to combine. Return the frying pan to a medium heat. Add the longlife cream (see ingredients), chicken-style stock powder, crushed peppercorns and any chicken resting juices. Stir to combine and simmer until thickened slightly, 1-2 minutes.
Carve the chicken in half. Divide the mash and prosciutto greens between plates. Pour over the creamy peppercorn sauce. Top with the roast chicken and rosemary pangrattato.