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!
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
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
Cooking Steps
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.
