Lemon Roasted Chicken and Shallot Sauce
with Purple Potatoes and Spring Succotash
Sweet and slightly jammy roasted purple potato anchor tonights dinner, literally as they are roasted beneath chicken, allowing for maximum flavour absorption. A bright confetti like veggie succotash adds bright and sweet crispness to this already vibrant dinner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
9 unit(s)
Sweet Potato
170 g
Green Beans
113 g
Corn Kernels
1 unit(s)
Shallot
1 unit(s)
Lemon
7 g
Chives
125 g
Roasted Peppers
(May contain Sulphites, Tree nuts, Fish, Milk)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds. (peel?)
- To an unlined baking sheet, add potatoes, half the garlic salt and and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. 4 P NOTE?
- Meanwhile, zest then juice half the lemon. Cut remaining into 1/4-inch slices.
- Trim green beans, then cut into 1-inch peices.
- Thinly slice chives.
- Peel, then thinly slice shallot.
- Drain peppers.
- Melt 1 tbsp (2 tbsp) butter in a small pot or microwave. Add lemon zest. Stir to mix.
- Heat a non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet OR OVER THE POTATOES.???
- Spoon lemon butter over chicken. Top with lemon slices. Roast in the middle of the oven for 10-12 min [7-9 min], until potatoes are tender and chicken cooked through.**
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp oil), corn and beans. Season with salt and pepper. Cook for 4-5 min, stirring often until golden and tender-crisp.
- Stir in pepper and half the chives. Transfer veggies to a plate. Cover to keep warm.
- Reheat pan over medium.
- Add 1 tbsp (2 tbsp) butter and shallots. Season with salt and pepper. Cook for 2-3 min. stirring often until shallots soften.
- Add cooking wine. Cook for 1-2 min, stirring often until fragrant and liquid has reduced by half.
- Add cream, broth conentrate and lemon juice. Cook for 1-2 min, stirring occasionally until sauce thickens slightly.
- Divde potatoes , veggies and chicken between plates.
- Spoon sauce over chicken.
- Sprinkle remaining chives overtop.