Roasted Chicken and Veggies
with Fig Gravy- Sulphites
- Mustard
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Fish
- Egg
- Sulphites
- Gluten
- Crustaceans
Ingredients: Russet potato • Chicken breasts • Carrot • Red onion • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Red Onion
2 unit(s)
Carrot
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Fig Spread
(Contains: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts, May contain traces of allergens)
2 unit(s)
Russet Potato
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then halve onion. Chop 2 tbsp (4 tbsp) onion, then cut remaining onion into 1/2-inch slices.
- Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch moons.
- Line a baking sheet with parchment paper.
- To the baking sheet, add sliced onions, potatoes, carrots, 1 tbsp (2 tbsp) oil, half the Zesty Garlic Blend, salt and pepper. Toss to combine, then set aside.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 10-12 min.
- Meanwhile, pat chicken dry with paper towels. Spread half the Dijon over chicken, then season with remaining Zesty Garlic Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. Sear 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- When veggies have roasted for 10-12 min, remove from the oven and flip.
- Arrange chicken on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for chicken.)
- Roast in the middle of the oven for 12-14 min, until veggies are tender and chicken is cooked through.** (NOTE: For 4 servings, roast chicken in the bottom of the oven.)
- Heat the same pan (used in step 3) over medium.
- When hot, add chopped onions. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Add fig spread, broth concentrate, remaining Dijon and 1/4 cup (1/2 cup) water. Stir to combine. Cook for 1-2 min, stirring occasionally, until thickened slightly.
- Season with salt and pepper, then remove from heat.
- Transfer chicken to a clean cutting board, loosely cover with foil and set aside to rest for 2-3 min.
- Thinly slice chicken.
- Divide roasted veggies between plates.
- Top with chicken.
- Drizzle fig sauce over top.
If you've opted to get chicken breasts, prep in the same way as the recipe instructs you to prep pork. Sear 1-2 min per side, then roast as instructed.**
