home iconhome iconRecipe Archive
arrow right iconarrow right icon
French Recipes
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!

Preparation Time30 minutes
Cooking difficultyLevel 1
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

Baby Red Potatoes

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
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.