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Rosemary Roasted Chicken and Grapes

Rosemary Roasted Chicken and Grapes

with Creamy Cauliflower Mash
3.5(874)
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Calories
: 
440 kcal
Protein
: 
39g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Thighs

170 g

Red Grapes

227 g

Cauliflower, riced

6 g

Garlic

50 g

Shallot

1 sprig

Rosemary

3 tbsp

Sour Cream

(Contains: Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

3 tbsp

Milk*

(Contains: Milk)

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

Energy (kJ)1841 kJ
Calories440 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate29 g
Sugar19 g
Dietary Fiber4 g
Protein39 g
Cholesterol190 mg
Sodium520 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.
•Garlic Press
•Measuring Spoons
•Large Non-Stick Pan
•Paper Towel
•Baking Sheet
•Parchment Paper

Cooking Steps

PDF
PREP
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip a few rosemary leaves from the stem and finely chop 1 tsp (dbl for 4 ppl). Peel, then cut the shallot into 1/4-inch pieces. Peel, then mince or grate the garlic.

START CHICKEN
2

Pat chicken dry with paper towels. Cut the chicken in half. Toss with the rosemary, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the chicken. Sear until golden-brown, 2-3 min per side. (NOTE: for 4 ppl, sear in batches, using 1/2 tbsp oil per batch)

FINISH CHICKEN
3

Transfer the chicken to a parchment-lined baking sheet. Add the grapes to the baking sheet. Broil in the middle of the oven until chicken is cooked through and grapes burst, 5-6 min.**

START CAULI MASH
4

While the chicken roasts, add 1 tbsp butter (dbl for 4 ppl) to the same pan over medium heat. Swirl to melt, 1 min. Add the shallots and garlic. Cook, stirring often, scraping up any brown bits left in the pan, until shallots soften, 2-3 min. Season with salt and pepper.

FINISH CAULI MASH
5

Add the cauliflower and 3 tbsp milk (dbl for 4 ppl) to the pan. Cover and cook, stirring occasionally, until cauliflower softens, 4-5 min. Stir in the sour cream. Cook, uncovered, stirring often, until sauce thickens slightly, 1 min. Season with salt and pepper. Remove from heat.

FINISH AND SERVE
6

Divide the cauliflower mash between plates. Top with the chicken and roasted grapes. Drizzle over any liquid from the baking sheet.

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