Herby Roasted Chicken
with Honey-Mustard Brussels Sprouts and Garlicky Smashed Potatoes
We've got you covered for your next special night in with this dish! A brush of thyme and parsley oil creates fragrant, juicy roasted chicken served alongside creamy garlic-butter smashed potatoes and roasted Brussels sprouts. It's sure to be unforgettably delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parsley and Thyme
Zesty Garlic Blend
Chicken Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop. Roughly chop parsley.Add thyme, parsley, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Arrange chicken on a parchment-lined baking sheet, skin-side up. Brush with herb mixture. Roast in the bottom of the oven, switching to the top halfway through, until golden-brown and cooked through, 30-35 min.** (NOTE: For 4 ppl, cook for 40-45 min.)
Meanwhile, peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Halve Brussels sprouts (if larger, quarter them).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.
Meanwhile, combine honey, Dijon, 1 tbsp (2 tbsp) warm water and 1 tbsp (2 tbsp) oil in a large bowl. Add Brussels sprouts. Season with salt and pepper, to taste, then toss to coat. Arrange Brussels sprouts on another parchment-lined baking sheet.Roast in the middle of the oven, until golden-brown and tender, 16-20 min.
Meanwhile, heat a small pan over medium heat.When hot, add 2 tbsp (4 tbsp) butter and half the garlic. Cook, stirring often, until garlic is fragrant, 1-2 min. Add cream, then stir to combine. Remove from heat.Drain and return potatoes to the same pot, off heat.Roughly mash garlic butter-cream mixture into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Cover with a lid to keep warm.
Heat a large non-stick pan over medium-high heat.When hot, add 2 tbsp (4 tbsp) butter, then shallots and remaining garlic. Cook, stirring often, until shallots soften, 1-2 min.Sprinkle flour over shallots. Cook, stirring often, until shallots and garlic are coated, 1-2 min. Add broth concentrates and 1 cup (2 cups) water. Bring to a boil. Once boiling, reduce heat to medium. Season with salt and pepper, to taste. Cook, stirring often, until gravy thickens, 2-3 min.
Carve herby roasted chicken.Whisk any juices from the baking sheet into the pan with gravy.Divide chicken, roasted Brussels sprouts and smashed potatoes between plates.Spoon gravy over chicken and smashed potatoes.