Coat 'n' Roast Chicken Dinner
with Smashed Potatoes and Broccoli
This super simple chicken just requires a quick mix and toss, then you're off to the races! Our creamy smashed potatoes and roasted broccoli round out this meal perfectly!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Chicken Salt
3 unit
Garlic, cloves
460 g
Russet Potato
227 g
Broccoli, florets
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
BBQ Sauce
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Cut broccoli into bite-sized pieces. Add broccoli, garlic and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Peel, then 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).
Combine breadcrumbs and chicken salt in a shallow dish. Pat chicken dry with paper towels, then season with pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumb mixture to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the other side of the baking sheet with broccoli. (NOTE: For 4 ppl, transfer chicken to a second parchment-lined baking sheet.) Roast in the middle of the oven until broccoli is tender-crisp and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While chicken and broccoli roast, cover potatoes 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. 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 salt and pepper, to taste.
Thinly slice chicken. Divide chicken, broccoli and smashed potatoes between plates. Serve BBQ sauce on the side for dipping.
