Crispy Shallot-Topped Chicken
with Roasted Veggies and Gravy- Soy
- Wheat
- Milk
- Sulphites
This simple but decadent dish is packed with layers of flavour and texture! Tender chicken thighs are smothered in a creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini round out the plate.
Ingredients
280 g
Chicken Thighs
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
460 g
Russet Potato
1 unit
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
1 tsp
Garlic Powder
200 g
Zucchini
170 g
Carrot
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then cut carrot into 1/4-inch rounds.
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). 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. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Meanwhile, add carrots, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the remaining garlic powder.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Heat the pan over medium. Sprinkle Gravy Spice Blend and remaining garlic powder into the pan, then whisk to combine, 30 sec.Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate until smooth. Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 6-8 min.** Season with salt and pepper, to taste.
Thinly slice chicken. Divide chicken, mash and veggies between plates. Spoon gravy over top. Sprinkle crispy shallots over chicken.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The gravy and crispy shallots were the clear stars, delivering a warm, home-cooked comfort food feel that many reviewers loved. Some found the overall dish a touch bland or salty, depending on how much seasoning was added.
- Ease of prep: Most found the recipe straightforward, though managing the potatoes, veggies, and chicken simultaneously made timing feel hectic for some cooks.
- Suggestions: Reduce the salt in the potato water to about 1 tsp, and consider adding a spice like Montreal chicken seasoning to the chicken for extra depth. To avoid mushy zucchini, add it to the baking sheet partway through roasting rather than at the same time as the carrots. If the gravy turns too thick, add a splash of water; if too thin, let it simmer a little longer before adding the chicken.
- Leftovers: Several reviewers felt the vegetable portions were on the small side, and supplementing with an extra carrot or two is an easy fix for larger appetites.
- Potatoes: Roasting the potatoes alongside the veggies instead of mashing them is a popular swap that saves time and still delivers great results. If mashing, adding cream instead of milk makes for a richer, less dry result.
