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Roasted Lemon Chicken and Sweet Potato Mash

Roasted Lemon Chicken and Sweet Potato Mash

with Cauliflower and Fried Shallots

Special
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Nothing says comfort food like this roasted lemon chicken and hearty roasted cauliflower with creamy mashed sweet potatoes. Served with a sprinkle of crispy fried shallots, you'll be licking your plate clean!

Allergens:Milk/LaitSulphites/Sulfite

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

Preparation Time60 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Spatchcock Chicken

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

340 g

Sweet Potato

7 g

Parsley

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

1 tsp

Chili Flakes

50 g

Shallot

285 g

Cauliflower, florets

Not included in your delivery

1 tsp

Salt*

3.5 tbsp

Oil*

25 tsp

Salt and Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat61 g
Saturated Fat19 g
Carbohydrate55 g
Sugar14 g
Dietary Fiber11 g
Protein39 g
Cholesterol165 mg
Sodium1740 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Large Pot
Small pot
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast lemon, cauliflower and chicken). Start prepping when the oven comes up to temperature! In Step 3, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Wash and dry all produce.* Pat chicken dry with paper towels, then drizzle over 1 tbsp oil (dbl for 4 ppl) and sprinkle over half the lemon pepper seasoning. On a parchment-lined baking sheet, arrange chicken. Roast in bottom of oven, rotating to top halfway through cooking, until golden-brown and cooked through, 30-35 min (for 4 ppl, cook for 40-45 min). (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

2

While chicken cooks, peel, then cut sweet potatoes into 1/2-inch pieces. In a large pot, combine sweet potatoes, 1 tsp salt and enough water to cover. Cover and bring to a boil over high. Once boiling, reduce heat to medium. Simmer, uncovered, stirring occasionally, until fork-tender, 10-12 min.

3

While potatoes cook, halve lemon. On another baking sheet, toss together cauliflower, remaining lemon pepper seasoning, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong). Season with salt. Place lemon halves, cut side down, on one side of the baking sheet. Roast in top of oven, rotating to bottom halfway through cooking, until golden-brown, 20-22 min.

4

While cauliflower cooks, roughly chop parsley. Peel, then thinly slice shallot. Heat a small pot over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until golden-brown, 7-10 min. Transfer to a paper towel-lined plate, then sprinkle with salt. Set aside.

5

When sweet potatoes are done, drain and return to the same pot, off heat. Using a masher, mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper. Stir in half the parsley. Cover to keep warm and set aside.

6

Carve chicken. Sprinkle remaining parsley over cauliflower. Top with fried shallots. Divide chicken, cauliflower and sweet potato mash between plates. Squeeze over roasted lemon.