Cheater Rotisserie Chicken and Gravy Dinner
with Steamed Veggies and Smashed Potatoes
Tonight's dinner delivers on all the flavour of a roasted rotisserie chicken minus the fuss. Served with chive-studded potatoes to catch the super savoury gravy, this dish is a winner chicken dinner.
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.
Ingredients
2 unit(s)
Chicken Breasts
9 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
350 g
Red Potato
113 g
Green Peas
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Carrot
7 g
Chives
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Salt*
3 tbsp
Unsalted Butter*
3 tbsp
Milk*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels.
- Season with 1/2 tbsp BBQ Seasoning (dbl for 4 ppl), salt and pepper.
- Arrange chicken on a parchment-lined baking sheet.
- Drizzle 1 tsp oil (dbl for 4 ppl) over chicken.
- Roast in the bottom of the oven, until chicken is cooked through, 14-16 min.**
- Meanwhile, cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut carrot into 1/4-inch half-moons.
- Heat a large non-stick pan over medium-high heat.
- When hot, add carrots, peas and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 5-6 min.
- Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts, 1 min.
- Transfer veggies to a medium bowl and season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to combine. Cover to keep warm.
- Once chicken is roasted, transfer to a plate and cover to keep warm.
- Heat the same pan over medium.
- Add 1/2 cup water (dbl for 4 ppl), broth concentrate, 1/2 tsp BBQ Seasoning (dbl for 4 ppl) and any drippings from the baking sheet to the pan.
- Bring to a boil. Whisk Cream Sauce Blend into sauce.
- Cook, stirring often, until gravy thickens slightly, 3-4 min.
- Remove from heat.
- Season with salt and pepper, to taste.
- Thinly slice chives.
- Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
- Stir in half the chives.
- Thinly slice chicken, if desired.
- Divide smashed potatoes and veggies between plates.
- Sprinkle remaining chives over veggies.
- Place chicken on top of potatoes.
- Pour gravy over chicken.