Honey & Paprika Roasted Chicken - with Kipflers, Dutch Carrots & Sauteed Spinach

Honey & Paprika Roasted Chicken - with Kipflers, Dutch Carrots & Sauteed Spinach

$40.00 ea
 
Serving Size: 4
Cook Time: 1 hour 30 minutes
 

It’s time to bring back the Sunday roast. Say hello to a bronzed chook, spuds, carrots and greens. Plus a honey mustard dressing. Tick tick tick tick. Tick.

 

COOKING INSTRUCTIONS

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    1. Give all your vegies a little wash. Preheat the oven to 180°. In a mixing bowl, prepare the chicken marinade. Remove leaves from half of the thyme and roughly chop, add to bowl. Add 2/3 of Dijon mustard, 2/3 of smoked paprika, 2/3 of the honey, a drizzle of olive oil and salt and pepper. Mix well. Add chicken to the bowl and rub well. Place chicken on a baking tray lined with baking paper, topping with any leftover marinade from bowl. Marinade for approx. 10 mins.
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    2. Meanwhile, clean the kipfler potatoes under running water. Once clean add to a pot and fill with water. Salt well, bring to the boil and simmer for approx. 10 mins on a medium heat. To check if cooked through, a knife should enter quite easily. Drain potatoes and cut in half lengthways. Place on baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Place tray in oven, together with chicken and cook for approx. 50 mins until golden.
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    3. Meanwhile, remove tops from carrots, leaving roughly 2cm of the stem. Place in a baking tray lined with baking paper, drizzle olive oil and the brown sugar then season with salt and pepper. Toss well and cook in oven for approx. 15 mins or until soft and caramelised.
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    4. Remove chicken from oven and rest. Meanwhile, cut spinach leaves into 4cm pieces, discarding the hard stems. In a hot frying pan on high heat, drizzle olive oil, add spinach leaves and season with salt and pepper. Sautée for approx. 2 mins until soft, remove from heat.
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    5. Prepare the dressing; this includes the juices from the cooked chicken. To do this, cut the whole chicken into breasts and legs on the tray. Place cut chicken aside and add all the remaining juices from tray into a mixing bowl. Add the seeded mustard, juice of 1 lemon and the remaining paprika, Dijon mustard and honey. Remove leaves from remaining thyme and roughly chop. Add to bowl and mix ingredients together well.
  6. buy meal kits online from harris farm markets
    6. Plate roasted kipflers, caramelised carrots and sautéed spinach. Top with roasted chicken and finish with lemon mustard dressing. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 1 whole chicken
  • 1 lemon
  • 6 kipfler potatoes
  • 2 bunches Dutch carrots
  • ½ bunch spinach
  • ½ bunch thyme
  • 1 ½ tsp smoked paprika
  • 1 ½ tbsp Dijon mustard
  • ½ tbsp seeded mustard
  • 2 ½ tbsp honey
     

      WHAT YOU’LL NEED FROM YOUR PANTRY

       

      • 1 tsp brown sugar
      • Olive oil
      • Salt
      • Pepper
       

        IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW

        Villa Rossi - Extra Virgin Olive Oil (1l)

        $16.99 ea
         
         

        Rosto - Extra Oomph Olive Oil (750mL)

        $15.99 ea
         

        Colavita - Extra Virgin Olive Oil (1L)

        $19.49 ea
         
         

        Colavita - Extra Virgin Olive Oil (500mL)

        $10.49 ea
         
         
         

        Lake Crystal Australian Lake Salt Fine 250g

        $3.49 ea
         

        Maldon - Sea Salt Flakes (240g)

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        Spice & Co (60g) Pepper Black Cracked

        $2.99 ea
         

        Spice & Co (60g) Pepper Black Ground

        $2.99 ea