Herby Roasted Chicken
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Herby Roasted Chicken

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!

Tags:
Chef's Choice
Allergens:
Mustard
Sulphites
Milk
Wheat

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

Preparation Time45 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

550 g

Spatchcock Chicken

227 g

Brussels Sprouts

14 g

Parsley and Thyme

1 unit(s)

Honey

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

400 g

Yellow Potato

unit(s)

Garlic, bulb

4 unit(s)

Garlic, cloves

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

56 mL

Cream

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

Not included in your delivery

4 tbsp

Unsalted Butter*

2 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories1150 kcal
Fat72 g
Saturated Fat29 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber10 g
Protein44 g
Cholesterol225 mg
Sodium1190 mg
Trans Fat1.5 g
Potassium1900 mg
Calcium175 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Silicone Brush
Baking Sheet
Small Bowl
Measuring Spoons
Large Pot
Large Bowl
Potato Masher
Small Pan
Colander
Large Non-Stick Pan
Measuring Cups
Whisk

Instructions

Cook chicken
1
  • 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.)


Prep veggies and start potatoes
2
  • 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.
Roast Brussels sprouts
3
  • 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.
Finish potatoes
4
  • 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.
Make gravy
5
  • 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.
Finish and serve
6
  • 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.