• Preheat oven to 240°C/220°C fan-forced. 
• In a small bowl, combine classic roast 
seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook half chicken,  
skin-side down and cook until browned,  
5 minutes each side.
• Transfer chicken to a lined oven tray, drizzle 
over roast seasoning and roast until cooked 
through, 35-45 minutes. Set aside to rest for 
5-10 minutes. 
TIP: Chicken is cooked through when it's no longer 
pink inside. 

• When the chicken has 20 minutes of cook time 
remaining, bring a medium saucepan of salted 
water to the boil. 
• Peel potato and cut into large chunks.
• Cook potato in boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
Drain and return potato to the pan.
• Add the butter, sour cream and chicken-style 
stock powder to potato. Mash until smooth. 
Cover to keep warm.

• While the potatoes are cooking, finely chop 
onion (see ingredients). 
• Trim green beans and pea pods. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook green beans and pea pods until tender, 
3-4 minutes. Add slivered almonds and cook, 
1-2 minutes. Season to taste.
• Transfer veggies to a plate and cover to  
keep warm.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Add diced bacon, onion and 
a pinch of salt then cook, stirring occasionally, 
until starting to soften, 4-6 minutes.
• Add the white wine vinegar, brown sugar and 
a splash of water. Stir to combine and cook until 
reduced, 1 minute.
• Add onion chutney and any chicken resting 
juices and stir to combine.

• Halve roast chicken.
• Divide creamy mash, chicken and almond 
veggies between plates.
• Top chicken with bacon jam and tear over 
parsley to serve. Enjoy!