Hosting Friendsmas? Try Our tasty shortcut...
We all have too much on our plates to worry about dinner from scratch. Enter our Free Range Citrus & Herb Butterflied Chicken with frozen roast potatoes (who’s gonna know?) and savoury rice for a no-fuss meal. For dessert: the Woolworths new Tres Leches Inspired Dessert Cake has tongues wagging. Simply dish up and enjoy.
🔪 Easy
🍽️ 6
🥣 5 minutes
⏲️ 55 minutes
📌 Ingredients:
- 1 x Woolworths Free Range Citrus & Herb Butterflied Chicken
- 1 x 1 kg Woolworths Frozen Roast Potatoes
- 1 x 1 kg Woolworths Frozen Savoury Basmati Rice Mix
- 20 g Woolworths Baby Leaf Mix
- 1 x 60 g Woolworths Grated Medium Fat Hard Cheese
- 150 g asparagus spears
- 150 g extra fine green beans
- 6 x 300 ml Sparkling Mint Mojito Drink Cans
- Woolworths Tres Leches Inspired Dessert Cake
📌 Cooking instructions:
1. Place the butterflied chicken on a baking tray in a preheated oven for 40–45 minutes, or until golden but still juicy.
2. Cook the frozen roast potatoes in a preheated air fryer at 200°C for 30 minutes, or until crispy. Pop onto a platter and garnish with baby leaves and hard cheese.
3. Bring a large pot of salted water to the boil. Blanch the green veg for 5 minutes.
4. Carve the chicken into pieces and arrange on a platter with the pan juices and green veg.
5. Serve alongside the roast potatoes, savoury rice (heated according to package instructions) and canned sparkling drinks.
6. Follow with our Tres Leches Inspired Dessert Cake to seal your MasterChef status.