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Roast Chicken and Rich Onion Gravy
with Sweet Potato Mash and Cauliflower
Traditional roast chicken dinner with a twist! Zippy, zesty lemon-pepper seasoned tender chicken served with a robust onion gravy – aboslutely delicous!
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
3 tbsp
Sour Cream
(Contains Milk)
340 g
Sweet Potato
7 g
Parsley
1 tbsp
Greek Seasoning
(Contains Sulphites)
113 g
Onion, chopped
285 g
Cauliflower, florets
1 unit
Chicken Demi-Glace
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
1 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Pat chicken dry with paper towels, then drizzle over 1 tbsp oil (dbl for 4 ppl) and sprinkle with half the Lemon-Pepper Seasoning. Arrange chicken on a parchment-lined baking sheet. Roast in the bottom of the oven, rotating to top halfway through, until golden-brown and cooked through, 30-35 min.** (NOTE: For 4 ppl, cook for 40-45 min.**)
While chicken roasts, add cauliflower, remaining Lemon-Pepper Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden-brown, 20-22 min.
While chicken and cauliflower roast, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in 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, stirring occasionally, until fork-tender, 10-12 min.
While sweet potatoes cook, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min. Add garlic puree and flour. Cook, stirring often, until onions are coated, 1 min. Add demi-glace and 3/4 cup water (dbl for 4 ppl). Bring to a gentle boil. Cook, stirring often, until gravy is slightly thickened, 3-4 min. Remove pot from heat, then season with salt and pepper.
Roughly chop parsley. When sweet potatoes are done, drain and return to the same pot, off heat. Mash sour cream and 1 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper. Stir in half the parsley. Cover to keep warm and set aside.
When chicken is done, let rest for 4-5 min, then carve. Stir any chicken drippings from the baking sheet into gravy. Divide chicken, cauliflower and sweet potato mash between plates. Spoon gravy over chicken. Sprinkle remaining parsley over top.
