Spiced Chicken & Garlic-Butter Potatoes
with Cucumber Salad & Truffle Mayo
Can you really get more of a classic meal than a chicken, potato and salad number? The answer is no. This one is taken to the next level by its special sides, like our everything garnish and Italian truffle mayonnaise.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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 punnet
snacking tomatoes
1
cucumber
2 clove
garlic
1 packet
chicken thigh
1 sachet
Aussie spice blend
1 bag
mixed salad leaves
½ packet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
Italian truffle mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato 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 potatoes.
• Meanwhile, halve snacking tomatoes. Slice cucumber into half-moons. 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, turning, 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 them 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 vinegar and olive oil in a large bowl. Season to taste. • Add mixed salad leaves, cucumber and snacking tomatoes to the dressing and toss to combine.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Slice chicken. • Divide spiced chicken, garlic-butter potatoes and cucumber salad between plates. • Sprinkle everything garnish (see ingredients) over the salad. • Top with a dollop of Italian truffle mayonnaise to serve. Enjoy!