Spiced Chicken & Garlic-Butter Potatoes
with Cucumber Salad & Truffle Mayo
We’re buttering you up for these potatoes and chicken dinner. Spiced chicken is a great accompaniment to some roast potatoes, but these aren't any ordinary spuds. They’ve been roasted in a garlic butter that only gets better when you dollop over a bit of truffle mayo. This is one pleasing dish!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1
cucumber
2 clove
garlic
1 packet
chicken thigh
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes.
Little cooks: Kids can help toss the potato.
• Meanwhile, roughly chop cucumber. Finely chop garlic. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted. Season with salt and pepper, then set aside. • In a medium bowl, combine chicken thigh, Aussie spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and top with the honey. Bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the potatoes are done, lightly crush potatoes on the tray until 1cm-thick. Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, combine a drizzle of red wine vinegar and olive oil in a large bowl. Season to taste with salt and pepper. • Add mixed salad leaves and cucumber to the dressing and toss to combine.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Slice spiced chicken. • Divide garlic-butter potatoes, cucumber salad and chicken between plates. • Serve with Italian truffle mayonnaise. Enjoy!