Savoury Sheet Pan Chicken
with Roasted Veg and Pan Gravy
Nothing says comfort food like pan-roasted chicken and a hearty veggie medley of broccoli, potatoes and onions, all drizzled in a rich pan sauce. You'll be licking your plate clean!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
300 g
Yellow Potato
227 g
Broccoli, florets
14 g
Parsley and Thyme
1 unit
Chicken Broth Concentrate
113 g
Yellow Onion
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
1 unit
Garlic, cloves
50 g
Shallot
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then quarter onion. Separate onion petals. Cut potatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Add potatoes, onions, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min. (NOTE: Stir veggies before adding chicken and broccoli in step 4.)
Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Peel, then thinly slice shallot. Roughly chop parsley. Pat chicken dry with paper towels. Season with salt, pepper and remaining thyme.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 3-4 min per side.
Remove the pan from heat. Carefully remove the baking sheet with veggies from the oven. Add broccoli. Toss to combine. Arrange chicken on top of veggies. Return the baking sheet to the middle of the oven and roast until broccoli is tender and chicken is cooked through, 12-14 min.**
Meanwhile, heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle Gravy Spice Blend over top. Cook, stirring often, until fragrant, 1 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 2-3 min.
Slice chicken. Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with parsley.
