Herby Roasted Chicken
with Honey-Mustard Brussels Sprouts and Garlicky Smashed Potatoes
We've got you covered for your next special night in with this dish! A brush of thyme and rosemary oil creates fragrant, juicy roasted chicken served alongside creamy garlic-butter smashed potatoes and roasted sprouts. It's sure to be unforgettably delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
550 g
Spatchcock Chicken
227 g
Brussels Sprouts
7 g
Thyme
1 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
480 g
Yellow Potato
4 unit
Garlic, cloves
1 sprig
Rosemary
1 tbsp
Chicken Salt
56 mL
Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit
Chicken Broth Concentrate
50 g
Shallot
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
4 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stem, then finely chop. Strip rosemary leaves from stems, then finely chop. Add thyme, rosemary, half the chicken salt and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Arrange chicken on a parchment-lined baking sheet. Brush with herb mixture. Roast in the bottom of the oven, switching to top halfway through, until golden-brown and cooked through, 30-35 min.** (NOTE: For 4 ppl, cook for 40-45 min.)
Meanwhile, peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Halve Brussels sprouts (if larger, quarter them). 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). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, combine honey, Dijon, 1 tbsp warm water and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add Brussels sprouts. Season with salt and pepper, to taste, then toss to coat. Arrange on another parchment-lined baking sheet, cut-side down. Roast Brussels sprouts in the bottom of the oven until golden-brown and tender, 14-18 min.
Meanwhile, heat a small pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until garlic is fragrant, 1-2 min. Add cream, then stir to combine. Remove the pan from heat. Drain and return potatoes to the same pot, off heat. Roughly mash garlic-butter cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Cover with a lid to keep warm.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and remaining garlic. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until shallots and garlic are coated, 1-2 min. Add broth concentrate, remaining chicken salt and 1 cup water (dbl for 4 ppl). Bring to a boil. Once boiling, reduce heat to medium. Season with pepper. Cook, stirring often, until gravy thickens, 2-3 min.
Carve chicken. Whisk any juices from the baking sheet into the pan with gravy. Divide chicken, Brussels sprouts and smashed potatoes between plates. Spoon gravy over chicken and smashed potatoes.
