Cheesy Roasted Chicken
with Green Peas and Roasted Potatoes
Tonight's roasted chicken is topped with white cheddar to make a perfect family night dinner! Our roasted potatoes and sweet peas will make even the most picky eaters warm up to this dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
¾ tsp
Garlic Salt
460 g
Russet Potato
113 g
Green Peas
1 unit
Green Onion
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Meanwhile, thinly slice green onion. Add cream cheese to a small bowl. Stir to soften, 1-2 min. Add cheddar cheese and half the green onions. Season with pepper, then stir to combine. Set aside.
Pat chicken dry with paper towels. Season chicken all over with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Line a baking sheet with parchment paper. Set aside.
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, 2-3 min per side. Transfer chicken to the prepared baking sheet, then top with cheese mixture. Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, heat the same pan over medium. When hot, add peas and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water is evaporated, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and remaining green onions. Cook, stirring occasionally, until butter is melted and green onions are tender, 1-2 min. Season with salt and pepper, to taste.
Slice cheesy chicken. Divide potatoes, peas and chicken between plates.
