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Herby Roasted Chicken

Herby Roasted Chicken

with Honey-Mustard Brussels Sprouts and Garlicky Smashed Potatoes

THANKSGIVING
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We've got you covered for your next special night in with this dish! A brush of thyme and rosemary oil creates fragrant, juicy roasted chicken served alongside creamy garlic-butter smashed potatoes and roasted sprouts. It's sure to be unforgettably delicious!

Allergens:Mustard/MoutardeMilk/LaitWheat/Blé

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

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

550 g

Spatchcock Chicken

227 g

Brussels Sprouts

7 g

Thyme

1 tbsp

Honey

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

480 g

Yellow Potato

4 unit

Garlic, cloves

1 sprig

Rosemary

1 tbsp

Chicken Salt

56 mL

Cream

(ContainsMilk/Lait)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

2 unit

Chicken Broth Concentrate

50 g

Shallot

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1280 kcal
Fat77 g
Saturated Fat31 g
Carbohydrate73 g
Sugar14 g
Dietary Fiber10 g
Protein53 g
Cholesterol258 mg
Sodium1450 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Silicone Brush
Small Bowl
Measuring Spoons
Large Pot
Large Bowl
Potato Masher
Saucepan
Colander
Large Non-Stick Pan
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stem, then finely chop. Strip rosemary leaves from stems, then finely chop. Add thyme, rosemary, half the chicken salt and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Arrange chicken on a parchment-lined baking sheet. Brush with herb mixture. Roast in the bottom of the oven, switching to top halfway through, until golden-brown and cooked through, 30-35 min.** (NOTE: For 4 ppl, cook for 40-45 min.)

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.

3

Meanwhile, combine honey, Dijon, 1 tbsp warm water and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add Brussels sprouts. Season with salt and pepper, to taste, then toss to coat. Arrange on another parchment-lined baking sheet, cut-side down. Roast Brussels sprouts in the bottom of the oven until golden-brown and tender, 14-18 min.

4

Meanwhile, heat a small pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until garlic is fragrant, 1-2 min. Add cream, then stir to combine. Remove the pan from heat. Drain and return potatoes to the same pot, off heat. Roughly mash garlic-butter cream 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.

5

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), 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 concentrate, remaining chicken salt and 1 cup water (dbl for 4 ppl). Bring to a boil. Once boiling, reduce heat to medium. Season with pepper. Cook, stirring often, until gravy thickens, 2-3 min.

6

Carve chicken. Whisk any juices from the baking sheet into the pan with gravy. Divide chicken, Brussels sprouts and smashed potatoes between plates. Spoon gravy over chicken and smashed potatoes.