Lemon-Butter Chicken
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Lemon-Butter Chicken

with Potatoes, Veggie Succotash and Creamy Shallot Sauce

A bright lemon-butter based chicken roasts atop potatoes is the star of this special dinner. Not to be outshined, a colourful and flavourful vegetable succotash as well as a creamy shallot pan sauce join forces for the perfect 'Anything but your average' chicken dinner.

Allergens:
Milk
Sulphites

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

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

550 g

Spatchcock Chicken

113 g

Corn Kernels

280 g

Sous Vide Potatoes

170 g

Green Beans, trimmed

170 mL

Roasted Peppers

1 unit(s)

Shallot

1 unit(s)

Lemon

7 g

Chives

56 mL

Cream

(Contains Milk)

2 unit(s)

Chicken Broth Concentrate

4 tbsp

White Cooking Wine

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

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.06 tsp

Salt*

3 tbsp

Butter*

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories1010 kcal
Fat62 g
Saturated Fat25 g
Carbohydrate53 g
Sugar16 g
Dietary Fiber9 g
Protein41 g
Cholesterol210 mg
Sodium1760 mg
Trans Fat1.5 g
Potassium1650 mg
Calcium125 mg
Iron6 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

Zester
Silicone Brush
Large Non-Stick Pan

Instructions

1
  • Add potatoes to a 8x8 inch baking dish (use 9x 13 inch dish for 4 ppl). Season with salt and pepper, then toss to combine.
  • Zest then juice half the lemon. Cut remaining lemon into 1/8-inch slices.
  • Melt 1 tbsp butter in a small pot or microwave. Add lemon zest. Stir to combine
2
  • Heat a large non-stick pan on medium.
  • While pan heats, pat chicken dry with paper towels.
  • Season all over with half of the garlic salt and pepper.
  • Once the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl). Carefully place chicken, skin side down. Cook, flipping halfway until golden-brown, 7-8 min. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Place chicken on top of potatoes. Brush all over with butter mixture. Place sliced lemons on chicken.
  • Roast in the bottom of the oven, rotating to top halfway through, until golden-brown and cooked through, 30-35 min** (for 4 ppl, cook for 40-45 min**).
  • Carefully wipe pan clean.
3
  • Trim green beans, then cut into 1-inch pieces.
  • Peel, then finely chop shallots.
  • Finely chop chives.
  • Drain, then cut roasted red peppers into 1/2-inch pieces.
4
  • When chicken has been in the oven for 25 min., Re-heat large non-stick pan from step 2 on medium high-heat (high heat for 4 ppl).
  • Once hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Swirl the pan until melted.
  • Add green beans, peppers, corn and remaining garlic salt.
  • Cook, stirring occasionally until veggies are tender-crisp and lightly charred- 4-5 mins.
  • Remove from heat. Add in half the chives. Season with salt and pepper, then stir to combine.
  • Transfer veggies to a platt and cover to keep warm.
  • Carefully wipe pan clean.
5
  • Reheat the same pan over medium low.
  • When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 30 sec.
  • Add shallots. Cook, stirring often until beginning to soften, 1-2 min.
  • Add white wine and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring often until fragrant, 30 sec.
  • Add cream, broth concentrate, ___ water, and 2 tsp/ 1 tbsp lemon juice (dbl for 4 ppl).
  • Stir in chives???? Season with salt and pepper.Cook, stirring often until warmed through and slightly thickened, 1-2 min.
6
  • Divide potatoes and succotash between plates.
  • Carve chicken and divide between plates.
  • Spoon sauce over chicken and veggies.
  • Sprinkle chives overtop?
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