Roasted Chicken with Mashed Potatoes and Green Beans
and pan sauce made from scratch- Sulphites
- Mustard
- Milk
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
The pan holds so much flavour! Deglaze with shallots, wine and broth, then reduce slowly and finish with cold butter for a glossy, flavour-packed pan sauce. Ingredients: Russet potato • Chicken breasts • Green beans • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Shallot • 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) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Parsley.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
½ unit(s)
Shallot
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Lemon
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
7 g
Parsley
170 g
Green Beans
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
3 tbsp
Milk*
(Contains: Milk)
⅓ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat. - Roughly mash 1 tbsp (2 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. Season with salt and pepper.
- Meanwhile, trim green beans.
- Roughly chop parsley.
- Peel, then finely chop shallots.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Pat chicken dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Reheat the same pan (from step 3) over medium.
- Add 2 tbsp (2 tbsp) butter, then swirl the pan for 30 sec, until melted.
- Add shallots and cook 1-2 min, scraping up any browned bits from the pan, until softened. (TIP: If shallots brown too quickly, reduce heat to medium.)
- Add white wine. Cook for 2-3 min, stirring occasionally, until wine is reduced by half.
- Add broth concentrate, mustard and 1/3 cup (2/3 cup) water. Bring to a simmer. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Add lemon zest, half the lemon juice and half the parsley. Stir to combine. Season with salt and pepper.
- Meanwhile, in a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add green beans, remaining Zesty Garlic Blend and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt, pepper and remaining lemon juice.
- Add remaining parsley to mashed potatoes. Stir to combine.
- Thinly slice chicken. Add any resting juices to pan sauce.
- Divide chicken, mashed potatoes and green beans between plates.
- Spoon pan sauce over top of chicken.
- Squeeze a lemon wedge over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pan sauce is a standout, with shallots and mustard delivering real depth; some reviewers found it too salty or lemony, so season gradually.
- Ease of prep: The recipe uses multiple pans and a baking sheet, so expect a fuller kitchen cleanup than a typical weeknight meal.
- Suggestions: Consider adding a cornstarch slurry if the pan sauce stays thin after simmering, and use half the mustard and lemon juice for a milder, more balanced sauce.
- Leftovers: Reviewers suggest swapping russet potatoes for yellow potatoes to get a creamier, more flavourful mash.
