![[SIDE VEG SWAP CARROTS TO BRUSSELS SPROUTS] Roasted Ancho Chicken and Vegetables with Citrus Crema](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/685a55bcd12c14cd4da5f563-e1638419-5a10bd49.jpeg)
[SIDE VEG SWAP CARROTS TO BRUSSELS SPROUTS] Roasted Ancho Chicken and Vegetables with Citrus Crema
- Milk
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Festive and flavorful, a roasted half chicken and a veggie jumble are loaded with citrus and spice for a memorable meal any night of the week! The half chicken is coated in a citrusy marinade with garlic and ancho chili and roasts alongside potatoes, carrots, and onion. A zesty citrus crema completes this fabulous meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
8 ounce
Brussels Sprouts
12 ounce
Red Potatoes
½ teaspoon
Ancho Chili Powder
2 clove
Garlic
1 unit
Half Chicken
1 unit
Lime
½ unit
Orange
ounce
Carrots
2 unit
Scallions
¼ tablespoon
Mexican Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Zest and halve orange. Squeeze juice from half the orange (whole orange for 4) into a small bowl. Peel and mince or grate garlic. Zest and quarter lime. Slice potatoes into ½-inch sticks. Halve, peel, and cut onion into 1-inch wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim scallions; thinly slice greens and cut whites into 1-inch batons.
To bowl with orange juice, stir in garlic, half the orange zest, half the lime zest, half the ancho chili powder, and ¾ tsp Mexican Spice Blend (all the ancho chili powder and 1½ tsp Mexican Spice Blend for 4 servings). (Save remaining Mexican Spice Blend for another use.) Add a large drizzle of olive oil and juice from half the lime; season with salt and pepper. Stir to combine.
Toss potatoes, onion, carrots, and scallion whites on a baking sheet with a large drizzle of oil, salt, and pepper. Arrange in a single layer, leaving an open space in the center (for 4 servings, arrange veggies across entire sheet).
Pat chicken* dry with paper towels and season all over with salt and pepper. Place chicken, skin side up, between veggies (for 4, place chicken on a second baking sheet). Pour most of the marinade (save about 1-2 TBSP for use in the next step) over chicken and rub all over (including the underside) to evenly coat.
Roast on top rack until chicken is almost cooked through, 30-40 minutes (you'll add rest of marinade then). (For 4, roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through.) TIP: If chicken is browning too quickly, cover loosely with aluminum foil.
Once chicken and veggies have roasted 30-40 minutes, remove sheet from oven. Carefully pour remaining marinade over chicken, turning to coat. Return to top rack and roast until chicken is cooked through and veggies are tender, 5 minutes more. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!
Remove from oven and let rest at least 5 minutes.
While chicken and veggies roast, in a second small bowl, combine sour cream, remaining lime zest, juice from remaining lime, and a pinch of remaining orange zest; season with salt. Add water 1 tsp at a time until mixture reaches drizzling consistency.
Transfer chicken and veggie jumble to a serving plate. Drizzle with crema and garnish with scallion greens. Serve family style.
