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Rosemary Roasted Chicken and Grapes

Rosemary Roasted Chicken and Grapes

with Creamy Cauliflower Mash

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Rich and flavourful rosemary chicken is perfectly paired with juicy blistered grapes and creamy cauliflower mashed potatoes. It has all the flair of a Sunday supper, but perfect for any day of the week!

Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Milk*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1841 kJ
Calories440 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate29 g
Sugar19 g
Dietary Fiber4 g
Protein39 g
Cholesterol190 mg
Sodium520 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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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.

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)

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.**

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.

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.

6

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