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American Recipes
Lemon-Chive Chicken

Lemon-Chive Chicken

with Garlic Mashed Potatoes and Roasted Carrots

calorie smart
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We’re big fans of pan sauces because they’re an easy way to add tons of flavor to your dish. Here, lemon juice and zest, garlic, and fresh chives mingle with the fond--the crispy bits and drippings left by the chicken--to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of garlicky mashed potatoes and simply roasted carrots for maximum dinnertime deliciousness.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


12 ounce

Yukon Gold Potatoes

¼ ounce


12 ounce


1 unit


4 tablespoon

Sour Cream


2 tablespoon



½ tablespoon

Tuscan Heat Spice

10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate59 g
Sugar13 g
Dietary Fiber12 g
Protein32 g
Cholesterol155 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Pot
Potato Masher
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince 1 clove garlic (keep the other whole). Thinly slice chives. Peel and cut carrots on a diagonal into ½-inch-thick pieces. Zest lemon until you have ½ tsp; quarter lemon. Squeeze 1 TBSP juice into a small bowl.

Make Mashed Potatoes
Make Mashed Potatoes

Place potatoes and whole garlic in a medium pot with enough water to cover by 2 inches. Boil until tender, about 15 minutes. Reserve ¼ cup cooking water; drain. Return potatoes and garlic to pot. Add sour cream, 1 TBSP butter, and a splash of cooking water. Mash, adding more water if needed, until creamy. Stir in half the chives, salt, and pepper.

Roast Carrots
Roast Carrots

While potatoes cook, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes. Toss with half the lemon zest.

Coat Chicken
Coat Chicken

Reserve ½ tsp flour (we’ll use it later). Combine remaining flour, ½ TBSP Tuscan Heat Spice (we sent more), salt, and pepper on a plate. Pat chicken dry with paper towels; season all over with salt and pepper. Using tongs, coat both sides of seasoned chicken in flour mixture.

Cook Chicken
Cook Chicken

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add coated chicken (tapping off any excess flour) and cook until browned on first side, 4-5 minutes. Flip and add another large drizzle of olive oil. Cook until browned and cooked through, 4-5 minutes. (TIP: If browning too quickly, lower heat.) Turn off heat; transfer to a plate.

Step 6
Step 6

Heat a drizzle of olive oil in same pan over medium heat. Add remaining garlic, flour, and zest. Cook until fragrant, 30 seconds. Add stock concentrate, ¼ cup water, lemon juice, salt, and pepper. Simmer until thickened, 1 minute. Turn off heat; stir in 1 TBSP butter. Divide potatoes, carrots, and chicken between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining lemon wedges on the side.