HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Skinned Chicken
Crispy-Skinned Chicken

Crispy-Skinned Chicken

with Smashed Potatoes, Roasted Green Beans and Rosemary Pan Sauce

Read more

Crisping up the skin on this chicken and serving with a luscious pan sauce, chunky smashed potatoes and fresh green beans makes for an awesome winter dish that's comforting and will stick to your ribs!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts, Skin-On

56 g

Leek, sliced

170 g

Green Beans, trimmed

340 g

Red Potato

10 g


10 g


1 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

Not included in your delivery

3 tbsp



3 tbsp



Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories517 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber7 g
Protein41 g
Cholesterol110 mg
Sodium405 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Garlic Press
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 400°F (to roast the green beans and chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes in half or in quarters if they are larger. In a medium pot, combine the potatoes with enough salted water to cover. Cover and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, 16-18 min.


Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken, skin-side down. Cook until the skin is golden-brown, 2-3 min. Transfer the chicken, skin-side up, to one side of a baking sheet.


On the other side of the baking sheet, toss the beans with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, tossing the beans halfway through cooking, until the beans are golden-brown and the chicken is cooked through, 15-17 min. (TIP: Cook each chicken breast to a minimum internal temp. of 165°F, as size may vary.**)


Meanwhile, mince or grate the garlic. Strip a few rosemary leaves from the stems and finely chop 2 tsp (double for 4 ppl). Heat the same pan over medium heat. Add 1 tbsp butter (double for 4 ppl). Swirl pan to melt. Add leeks, garlic and rosemary. Cook until the leeks soften, 2-3 min. Add the demi-glace(s) and 1/2 cup water (double for 4 ppl). Stir until sauce comes together, 2-3 min.


Drain the potatoes and return them to the same pot. Using a fork or potato masher, roughly mash 2 tbsp butter (double for 4 ppl) and 3 tbsp milk (double for 4 ppl) into the potatoes until the potatoes are slightly mashed. (NOTE: 'Smashed' potatoes still have a few chunks!) Season with salt and pepper.


Divide the smashed potatoes, roasted green beans and chicken between plates. Spoon the rosemary pan sauce over the chicken.