Lemon-Butter Chicken
with Potatoes, Veggie Succotash and Creamy Shallot Sauce
A bright lemon-butter based chicken roasts atop potatoes is the star of this special dinner. Not to be outshined, a colourful and flavourful vegetable succotash as well as a creamy shallot pan sauce join forces for the perfect 'Anything but your average' chicken dinner.
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
113 g
Corn Kernels
280 g
Sous Vide Potatoes
170 g
Green Beans, trimmed
170 mL
Roasted Peppers
1 unit(s)
Shallot
1 unit(s)
Lemon
7 g
Chives
56 mL
Cream
(Contains Milk)
2 unit(s)
Chicken Broth Concentrate
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.06 tsp
Salt*
3 tbsp
Butter*
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add potatoes to a 8x8 inch baking dish (use 9x 13 inch dish for 4 ppl). Season with salt and pepper, then toss to combine.
- Zest then juice half the lemon. Cut remaining lemon into 1/8-inch slices.
- Melt 1 tbsp butter in a small pot or microwave. Add lemon zest. Stir to combine
- Heat a large non-stick pan on medium.
- While pan heats, pat chicken dry with paper towels.
- Season all over with half of the garlic salt and pepper.
- Once the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl). Carefully place chicken, skin side down. Cook, flipping halfway until golden-brown, 7-8 min. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Place chicken on top of potatoes. Brush all over with butter mixture. Place sliced lemons on chicken.
- Roast in the bottom of the oven, rotating to top halfway through, until golden-brown and cooked through, 30-35 min** (for 4 ppl, cook for 40-45 min**).
- Carefully wipe pan clean.
- Trim green beans, then cut into 1-inch pieces.
- Peel, then finely chop shallots.
- Finely chop chives.
- Drain, then cut roasted red peppers into 1/2-inch pieces.
- When chicken has been in the oven for 25 min., Re-heat large non-stick pan from step 2 on medium high-heat (high heat for 4 ppl).
- Once hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Swirl the pan until melted.
- Add green beans, peppers, corn and remaining garlic salt.
- Cook, stirring occasionally until veggies are tender-crisp and lightly charred- 4-5 mins.
- Remove from heat. Add in half the chives. Season with salt and pepper, then stir to combine.
- Transfer veggies to a platt and cover to keep warm.
- Carefully wipe pan clean.
- Reheat the same pan over medium low.
- When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 30 sec.
- Add shallots. Cook, stirring often until beginning to soften, 1-2 min.
- Add white wine and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring often until fragrant, 30 sec.
- Add cream, broth concentrate, ___ water, and 2 tsp/ 1 tbsp lemon juice (dbl for 4 ppl).
- Stir in chives???? Season with salt and pepper.Cook, stirring often until warmed through and slightly thickened, 1-2 min.
- Divide potatoes and succotash between plates.
- Carve chicken and divide between plates.
- Spoon sauce over chicken and veggies.
- Sprinkle chives overtop?
