Coat 'n' Roast Chicken Dinner
with Smashed Potatoes and Broccoli
This super simple chicken just requires a quick mix and toss, then you're off to the races! Our creamy smashed potatoes and roasted broccoli round out this meal perfectly!
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
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Chicken Salt
3 unit
Garlic, cloves
460 g
Russet Potato
227 g
Broccoli, florets
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
BBQ Sauce
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Cut broccoli into bite-sized pieces. Add broccoli, garlic and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
Combine breadcrumbs and chicken salt in a shallow dish. Pat chicken dry with paper towels, then season with pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumb mixture to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the other side of the baking sheet with broccoli. (NOTE: For 4 ppl, transfer chicken to a second parchment-lined baking sheet.) Roast in the middle of the oven until broccoli is tender-crisp and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While chicken and broccoli roast, cover potatoes and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Thinly slice chicken. Divide chicken, broccoli and smashed potatoes between plates. Serve BBQ sauce on the side for dipping.
