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Roasted Chicken with Mashed Potatoes and Asparagus

Roasted Chicken with Mashed Potatoes and Asparagus

made with homemade pan sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
790 kcal
Protein
: 
49g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Mustard
  • Sesame
  • Wheat
  • Gluten
  • Tree nuts
  • Mustard
  • Soy
  • Egg
  • Fish
  • Milk
  • Sulphites
  • Crustaceans
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Russet Potato

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

½ unit(s)

Shallot

2 unit(s)

Chicken Broth Concentrate

1 unit(s)

Lemon

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

7 g

Parsley

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

227 g

Asparagus

Not included in your delivery

4 tbsp

Butter*

3 tbsp

Milk*

⅓ tsp

Salt*

¼ tsp

Pepper*

1.5 tbsp

Oil*

Calories790 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber7 g
Protein49 g
Cholesterol190 mg
Sodium1110 mg
Trans Fat1.5 g
Potassium2000 mg
Calcium150 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.

Cooking Steps

Cook potatoes
1
  • Preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
  • To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
  • Drain and return potatoes to the same pot, off heat.
  • Roughly mash 1 tbsp (2 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. Season with salt and pepper.
Prep
2
  • Meanwhile, trim and discard bottom 1 inch from asparagus. Cut asparagus into 1-inch pieces.
  • Roughly chop parsley.
  • Peel, then finely chop half the shallot (use whole shallot for 4 servings).
  • Zest, then juice half the lemon. Cut any remaining lemon into wedges. 
Roast chicken
3
  • Pat chicken dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  • When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
Make pan sauce
4
  • To the same pan over medium, add 2 tbsp (1/4 cup) butter, then swirl the pan for 30 sec, until melted.
  • Add shallots and cook for 1-2 min, scraping up any browned bits from the pan, until softened. (TIP: If shallots brown too quickly, reduce heat to medium-low.)
  • Add cooking wine. Cook for 2-3 min, stirring occasionally, until wine is reduced by half.
  • Add broth concentrate, mustard and 1/3 cup (2/3 cup) water. Bring to a simmer and cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
  • Add lemon zest, half the lemon juice and half the parsley. Stir to combine. Season with salt and pepper.
Cook asparagus
5
  • Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium. 
  • When hot, add asparagus. Cook for 3-4 min, stirring occasionally.
  • Add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Blend. Cook for 1 min, stirring often, until asparagus are tender-crisp. Season with salt, pepper and remaining lemon juice.
Finish and serve
6
  • Add remaining parsley to mashed potatoes. Stir to combine.
  • Thinly slice chicken. Add any resting juices to pan sauce.
  • Divide chicken, mashed potatoes and asparagus between plates.
  • Spoon pan sauce over top of chicken.
  • Squeeze a lemon wedge over top, if you like.

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