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Roasted Lemon Chicken and Sweet Potato Mash
with Cauliflower and Fried Shallots
Nothing says comfort food like this roasted lemon chicken and hearty roasted cauliflower with creamy mashed sweet potatoes. Served with a sprinkle of crispy fried shallots, you'll be licking your plate clean!
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
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
340 g
Sweet Potato
7 g
Parsley
1 tbsp
Greek Seasoning
(Contains Sulphites)
1 tsp
Chili Flakes
50 g
Shallot
285 g
Cauliflower, florets
Not included in your delivery
1 tsp
Salt*
3.5 tbsp
Oil*
25 tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast lemon, cauliflower and chicken). Start prepping when the oven comes up to temperature! In Step 3, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!
Wash and dry all produce.* Pat chicken dry with paper towels, then drizzle over 1 tbsp oil (dbl for 4 ppl) and sprinkle over half the lemon pepper seasoning. On a parchment-lined baking sheet, arrange chicken. Roast in bottom of oven, rotating to top halfway through cooking, until golden-brown and cooked through, 30-35 min (for 4 ppl, cook for 40-45 min). (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While chicken cooks, peel, then cut sweet potatoes into 1/2-inch pieces. In a large pot, combine sweet potatoes, 1 tsp salt and enough water to cover. Cover and bring to a boil over high. Once boiling, reduce heat to medium. Simmer, uncovered, stirring occasionally, until fork-tender, 10-12 min.
While potatoes cook, halve lemon. On another baking sheet, toss together cauliflower, remaining lemon pepper seasoning, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong). Season with salt. Place lemon halves, cut side down, on one side of the baking sheet. Roast in top of oven, rotating to bottom halfway through cooking, until golden-brown, 20-22 min.
While cauliflower cooks, roughly chop parsley. Peel, then thinly slice shallot. Heat a small pot over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until golden-brown, 7-10 min. Transfer to a paper towel-lined plate, then sprinkle with salt. Set aside.
When sweet potatoes are done, drain and return to the same pot, off heat. Using a masher, mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper. Stir in half the parsley. Cover to keep warm and set aside.
Carve chicken. Sprinkle remaining parsley over cauliflower. Top with fried shallots. Divide chicken, cauliflower and sweet potato mash between plates. Squeeze over roasted lemon.
