Whole Roast Chicken & Prosciutto Asparagus
with Rosemary Potatoes & Honey-Almond Baby Carrots
It's a feast for the senses: a tender, perfectly seasoned chook, sublime duck fat potatoes, prosciutto-wrapped asparagus and sweet honey-glazed baby carrots. Everything tonight has that magic touch, making this luxe dinner hard to beat.
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
1 sachet
Aussie spice blend
1 packet
whole chicken
2
potato
2 sprig
rosemary
1 bunch
Dutch Carrots
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
prosciutto
1 bunch
asparagus
1 packet
béarnaise sauce
(Contains Egg, Milk; May be present: Cashew, Walnut, Macadamia, Almond. )
Not included in your delivery
olive oil
drizzle
honey
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a small bowl, combine Aussie spice blend and a drizzle of olive oil. • Pat whole chicken dry with a paper towel. Place chicken on a lined oven tray, breast-side up. • Drizzle with Aussie spice mixture. Season generously with salt and pepper, rubbing the seasoning into the skin. • Roast for 1 hour.
TIP: Chicken is cooked through when it is no longer pink inside.
• When the chicken has 30 minutes remaining, cut potato into bite-sized chunks. • Pick and finely chop rosemary. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with rosemary and season with salt and toss to coat. • Toss to combine then roast until tender, 20-25 minutes.
• While the potato is roasting, trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Roughly chop roasted almonds. • Trim the ends of asparagus. • Carefully separate each slice of prosciutto. Tightly wrap each prosciutto slice around each asparagus spear.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Place each asparagus spear, seam-side down, in the pan. Cook, gently turning to cook all sides, until tender, 5-6 minutes. • Add a dash of water to the pan to help the asparagus cook. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrots, tossing, until tender, 5-7 minutes. • Add a drizzle of the honey, butter and almonds and cook until browned, 30 seconds.
• Carve chicken. • Bring everything to the table to serve. • Help yourself to chicken, rosemary potatoes, honey-almond carrots and prosciutto-wrapped asparagus. • Serve with béarnaise sauce. Enjoy!