Autumn Chicken Dinner
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Autumn Chicken Dinner

Autumn Chicken Dinner

with Roasted Apples and Brussels

We've spruced up the everyday sheet pan dinner with crisp apples and Brussel sprouts. Savoury cranberry chutney is the perfect pairing for tonight's fall-inspired dinner!

Allergens:
Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Leg (Boneless)

170 g

Brussels Sprouts

1 unit

Gala Apple

113 g

Whole Cranberries

170 g

Sweet Potato

50 g

Shallot

6 g

Garlic

7 g

Thyme

1 tbsp

Honey

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

2 tbsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Energy (kJ)2845 kJ
Calories680 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate68 g
Sugar30 g
Dietary Fiber10 g
Protein35 g
Cholesterol175 mg
Sodium1090 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.

Utensils

•Peeler
•Measuring Spoons
•Baking Sheet
•Parchment Paper
•Large Bowl
•Large Non-Stick Pan
•Paper Towel
•Small pot

Cooking Steps

PREP
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Halve Brussels sprouts. Peel, then cut sweet potato into 1/4-inch pieces. Core, then cut the apple into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch slices. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl) from stems, then finely chop.

ROAST VEGGIES
2

Toss sweet potatoes, Brussels sprouts, apples, half the shallots, half the garlic, half the thyme and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Arrange evenly in a single layer. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding chicken.)

START CHICKEN
3

While veggies roast, pat chicken dry with paper towels. Add chicken, remaining thyme, remaining garlic and 1/2 tbsp oil (dbl for 4ppl) to a large bowl. Season with pepper. Toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden-brown, 2-3 min per side.

ROAST CHICKEN
4

Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.**

CRANBERRY CHUTNEY
5

While the chicken roasts, heat a small pot over high heat. When hot, add 2 tbsp butter (dbl for 4ppl), then cranberries, remaining shallots, honey, 2 tbsp sugar and 1/4 cup water (dbl both for 4ppl). Cook, stirring occasionally, until thick and bubbling, 6-8 min.

FINISH AND SERVE
6

Divide chicken and veggies between plates. Spoon cranberry chutney over top.