Herb and Butter Roasted Chicken and Pan Gravy
with Mushrooms, Broccoli and Garlic Bread
We’ve cracked the code to creating a crowd-pleasing dinner! Everyone loves a good gravy— especially one that’s spiked with a touch of chicken demi-glace! It’s the perfect addition to the juicy oven-roasted chicken.
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
½ unit
Spatchcock Chicken
6 g
Garlic
100 g
Shallot
2 unit
Chicken Demi-Glace
(Contains Milk, Sulphites)
2 unit
Ciabatta Roll
(Contains Gluten)
227 g
Broccoli, florets
7 g
Parsley
7 g
Thyme
227 g
Mixed Mushrooms
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Strip 1 1/2 tbsp thyme leaves (dbl for 4 ppl). Finely chop parsley. Peel, then mince or grate garlic. Stir together half the garlic, half the parsley, 1 tbsp thyme and 3 tbsp room temp butter (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Pat chicken dry with paper towels, then season with salt and pepper.
Add chicken on a parchment-lined baking sheet, then rub all over with half the herb butter. Roast in middle of oven, until cooked through, 30-35 min (40-45 min for 4 ppl).** Meanwhile, peel, then thinly slice shallot. Remove shiitake mushroom stems, then roughly chop all mushrooms. Cut broccoli into bite-sized pieces.
While chicken cooks, halve buns and arrange cut-side up on another parchment-lined baking sheet. Spread remaining herb butter over cut-side of buns. Toast in top of oven, until golden-brown, 4-5 min. (TIP: Keep an eye on your buns so they don't burn!) When buns are toasted, cover with foil to keep warm and set aside.
While garlic bread toasts, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, broccoli, shallots, remaining thyme, remaining garlic, and 3 tbsp water (dbl for 4 ppl). (TIP: You may need to cook in batches for 4 ppl.) Cover and cook, until just tender-crisp, 3 min. Uncover and cook, stirring often, until tender-crisp and liquid is absorbed, 2-3 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
When chicken is done, transfer to a clean cutting board. Cover with foil. Heat the same pot over medium heat. When hot, add any chicken juices from the baking sheet. Add flour. Cook, stirring often, 1-2 min. Add chicken demi-glace and 1/2 cup water (dbl for 4 ppl). Increase heat to medium-high. Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.
Divide chicken and veggies between plates. Sprinkle remaining parsley over veggies and pour gravy over chicken. Serve with garlic bread.
