All-American Honey Chicken
with Roast Potato Chunks & Sour Cream
We've teamed tonight's winner chicken dinner with our new favourite seasoning for roast potatoes. Complete the dish with a cherry tomato-adorned salad for a touch of sweetness and acidity, plus a quick chive sour cream for some tang.
This recipe is under 650kcal per serving.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 sachet
chicken-style stock powder
1 punnet
Snacking Tomatoes
1 packet
chicken thigh
½ sachet
dried oregano
1 packet
Light Sour Cream
(Contains Milk;)
1 bag
mixed leaves
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1 tbs
water
2 tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan forced. Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the chicken-style stock powder and dried oregano (see ingredients). Season with pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
Meanwhile, combine All-American spice blend, the water and a drizzle of olive oil in a medium bowl. Add chicken thigh. Season with pepper, then toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from heat, then add the honey, turning the chicken until well coated.
TIP: The spice blend will char slightly in the pan. This adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
While chicken is cooking, finely chop chives. In a small bowl, combine light sour cream and chives. Season with salt and pepper to taste.
Halve the cherry tomatoes. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomatoes and mixed salad leaves. Toss to coat.
Divide All-American honey chicken, roast potato and salad between plates. Spoon any juices from the pan over chicken. Serve with a dollop of chive sour cream.