Nothing says comfort food like pan-roasted chicken and a hearty veggie medley of broccoli, carrots and potatoes. Served with a drizzle of a rich pan sauce, you'll be licking your plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parsley and Thyme
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut broccoli into bite-sized pieces. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/4-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Toss potatoes, broccoli, carrots, half the thyme and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly into a single layer. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: stir veggies before adding chicken.)
While the veggies roast, peel, then thinly slice shallot. Peel, then mince or grate garlic. Roughly chop the parsley. Pat the chicken dry with paper towels. Season chicken with salt, pepper and remaining thyme.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 3-4 min per side.
Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.**
Heat the same pan (from step 3) over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrates. Cook, stirring often, until gravy slightly thickens, 3-4 min. Remove pan from heat, then stir in sour cream and parsley. Season with salt and pepper.
Divide chicken and veggies between plates. Spoon pan gravy over top.