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Herby Caramelized Onion Chicken

Herby Caramelized Onion Chicken

with Roasted Potatoes and Parsley Green Beans

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This special occasion dinner is a magical medley of gourmet flavours, including succulent chicken and caramelized onions. Set the table and pour the wine or just put your feet up while these flavours mingle to create a meal that's nothing short of memorable!

Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

14 g

Parsley and Thyme

113 g

Red Onion

300 g

Yellow Potato

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

170 g

Green Beans

Not included in your delivery

½ tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

2 tbsp

Oil*

1 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2218 kJ
Calories530 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate41 g
Sugar9 g
Dietary Fiber6 g
Protein44 g
Cholesterol130 mg
Sodium680 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Strainer
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Toss potatoes with half the thyme sprigs and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While potatoes roast, add 5 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Trim, then halve green beans. Roughly chop parsley. Strip remaining thyme leaves from sprigs. Peel, then cut the onion into 1/4-inch slices. Pat chicken dry with paper towels, then season with salt and pepper and sprinkle with thyme leaves.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden brown, 1-2 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.**

4

Heat the same pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat, and stir in vinegar. Set aside.

5

Add green beans to the medium pot with boiling water (from step 2). Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the same pot, off heat. Add half the parsley and 1/2 tbsp butter (dbl for 4ppl). Season with salt and pepper.

6

Remove and discard thyme sprigs from potatoes. Thinly slice chicken. Divide chicken, potatoes and green beans between plates. Top chicken with caramelized onions. Sprinkle over remaining parsley.