Roasted Chicken Dinner
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Roasted Chicken Dinner

Roasted Chicken Dinner

with Creamy Mash, Root Veg and Pull-Apart Cheesy Bread

Crispy, juicy roasted chicken is turned up with a best-kept Aussi secret: chicken salt! Not forgetting the seemingly simple pan-gravy – you'll want to sop up every last drop with the creamy mash or cheese-stuffed pull-apart bread. This is not your average chicken dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

½ unit

Spatchcock Chicken

2 unit

Sub Roll

(Contains Gluten)

2 unit

Chicken Demi-Glace

(Contains Milk)

1 tbsp


(Contains Sulphites)

1 tbsp

Garlic Puree

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

460 g

Russet Potato

2 tbsp

Cream Cheese

(Contains Milk)

1 tbsp

Chicken Salt

7 g


170 g


180 g


Not included in your delivery

2.5 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ cup


(Contains Milk)

½ tsp


¼ tsp



Nutrition Values

Calories1360 kcal
Fat71 g
Saturated Fat25 g
Carbohydrate110 g
Sugar15 g
Dietary Fiber9 g
Protein55 g
Cholesterol200 mg
Sodium2270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Potato Masher
Measuring Cups
Medium Pot
Small Bowl
Serrated Knife
Silicone Brush


Roast chicken

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat chicken dry with paper towels. Sprinkle half the chicken salt all over chicken, then season with 1/4 tsp salt (dbl for 4 ppl) and pepper. Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Roast in the middle of the oven until chicken is golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**

Roast root veggies

While chicken roasts, peel carrot and parsnip, then slice both into 1/2-inch rounds. Add carrots, parsnips, half the garlic puree and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until golden-brown, 20-22 min. Once veggies are tender, transfer to a plate and cover to keep warm. (NOTE: Keep the parchment-lined baking sheet to use again in step 5!)

Make creamy mash

Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cream cheese, 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper. Cover to keep warm. Set aside.

Make gravy

While potatoes boil, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic puree. Cook, stirring often, until fragrant, 1 min. Whisk together 1 cup water (dbl for 4 ppl), chicken demi-glace, remaining chicken salt and cornstarch in a small bowl until well combined. Pour mixture into the pot with garlic. Cook, stirring often, until gravy thickens slightly, 4-6 min. Cover with a lid to keep warm. Set aside.

Make pull-apart cheesy bread

Roughly chop parsley. Using a serrated knife, make 8 cuts width-wise across each roll, leaving 1/4-inch intact at the bottom. Add mozzarella and half the parsley to another small bowl. Season with salt and pepper, then stir to combine. Stuff each cut with mozzarella mixture. Brush 1/2 tbsp oil over each roll, then transfer rolls to the same parchment-lined baking sheet (from step 2). Bake in the top of the oven until mozzarella melts and rolls are warmed through, 5-6 min.

Finish and serve

Carve chicken. Whisk any juices from the baking sheet into the pot with gravy. Divide chicken, roasted root veggies, creamy mash and pull-apart cheesy bread between plates. Sprinkle veggies with remaining parsley. Spoon gravy over mash.