Coat 'n' Roast Chicken Dinner
with Smashed Potatoes and Broccoli- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Egg
- Mustard
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!
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
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the crispy, juicy chicken, though some found it too salty; the garlic broccoli was a hit with kids and adults alike.
- Ease of prep: Simple and quick to make, though some found the coating process tricky and the breading didn't always stick well.
- Suggestions: Consider adding gravy instead of BBQ sauce; steam broccoli if you prefer it softer; add cream cheese to potatoes for more flavor.
- Portions: Several noted not enough potatoes or broccoli for four people; some wanted more chicken, especially for larger families.
- Texture: Roasting gave broccoli a nice crispness; some found the chicken coating soggy, while others loved its crunchiness.
