Rosemary Walnut-Crusted Chicken
with Roasted Potatoes and Mixed Green Salad
We love the crispy crunchy topping on this delicious chicken. Fragrant rosemary and the deeply flavoured oils from the walnuts compliment tender chicken thighs. We kept it classic with roasted potatoes and a lightly dressed salad.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
680 g
Pomme de terre Yukon
56 g
Noix de Grenoble, hachées
(Contient: Noix)
113 g
Mélange printanier
7 g
Romarin
½ tasse(s)
Chapelure panko
(Contient: Blé)
1 cs
Vinaigre balsamique
(Contient: Sulfites)
3 cc
Moutarde de Dijon
(Contient: Sulfites, Moutarde)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
Preheat oven to 450°F. (To roast the potatoes and chicken.) Start prepping when your oven comes to temperature!
Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Strip the rosemary leaves off the sprig and finely chop 2 tsp.
Bake the potatoes: Toss the potatoes with half the rosemary, a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast in the centre of the oven, stirring halfway though cooking, until the potatoes are golden-brown, 25-28 min.
Make the topping: Meanwhile, in a small bowl combine the panko, crushed walnuts, remaining rosemary and a drizzle of oil.
Bake the chicken: Arrange the chicken on a second baking sheet. Season with salt and pepper. Spread each chicken with 1 tsp of Dijon mustard. Sprinkle with the walnut-panko mixture, pressing gently so it sticks. Bake in the centre of the oven until the chicken is cooked through and the crust is golden and crispy, 20-25 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) The chicken and potatoes will be done around the same time.
Make the salad: Meanwhile, in a medium bowl, whisk together a drizzle of oil, remaining Dijon and 1 tbsp balsamic vinegar (DO: measure out. Add more vinegar if you prefer a tangier dressing!) Toss in the spring mix. Season with salt and pepper.
Finish and serve: Serve the chicken with the roasted potatoes and salad on the side. Enjoy!
