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 parsley oil creates fragrant, juicy roasted chicken served alongside creamy garlic-butter smashed potatoes and roasted Brussels 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
14 g
Parsley and Thyme
1 unit(s)
Honey
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
400 g
Yellow Potato
unit(s)
Garlic, bulb
4 unit(s)
Garlic, cloves
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
56 mL
Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Shallot
Not included in your delivery
4 tbsp
Unsalted Butter*
2 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Strip 1/2 tbsp (1 tbsp) thyme leaves from stems, then finely chop.
- Roughly chop parsley.
- Add thyme, parsley, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Arrange chicken on a parchment-lined baking sheet, skin-side up. Brush with herb mixture.
- Roast in the bottom of the oven, switching to the 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 (2 tbsp) warm water and 1 tbsp (2 tbsp) oil in a large bowl.
- Add Brussels sprouts. Season with salt and pepper, to taste, then toss to coat.
- Arrange Brussels sprouts on another parchment-lined baking sheet.
- Roast in the middle of the oven, until golden-brown and tender, 16-20 min.
- Meanwhile, heat a small pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter and half the garlic. Cook, stirring often, until garlic is fragrant, 1-2 min. Add cream, then stir to combine. Remove from heat.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash garlic butter-cream mixture 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 (4 tbsp) butter, 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 concentrates and 1 cup (2 cups) water. Bring to a boil.
- Once boiling, reduce heat to medium. Season with salt and pepper, to taste. Cook, stirring often, until gravy thickens, 2-3 min.
- Carve herby roasted chicken.
- Whisk any juices from the baking sheet into the pan with gravy.
- Divide chicken, roasted Brussels sprouts and smashed potatoes between plates.
- Spoon gravy over chicken and smashed potatoes.