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Butter-Basted Chicken

Butter-Basted Chicken

with Peppery Potato Mash and Crispy Carrots

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Basting is a fancy way of saying juices are poured over meat during cooking to keep it extra moist. In this recipe, thyme-infused butter adds a world of flavor and just the right amount of indulgence to the seared chicken. The meal is rounded out with crispy carrots and mashed potatoes spiked with pepper and creamy Parmesan.

Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Breasts

1 unit

Gluten Free Chicken Demi Glace

(ContainsMilk)

¼ ounce

Thyme

2 clove

Garlic

1 box

Milk

(ContainsMilk)

2 unit

Carrots

12 ounce

Russet Potato

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2812 kJ
Calories672 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate59 g
Sugar14 g
Dietary Fiber8 g
Protein54 g
Cholesterol175 mg
Sodium710 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Pot
Strainer
Large Pan
Fork
Potato Masher
Plate
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Mince 1 clove garlic. Smash remaining clove. Peel and cut carrots into ½-inch coins, then toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until softened, about 25 minutes, turning once halfway through.

2

Peel and cut potatoes into ¾-inch cubes. Place potatoes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil, then reduce to a simmer until easily pierced with a fork, 10-12 minutes. Drain.

3

Heat a drizzle of olive oil in a large pan over medium heat. Season chicken on all sides with salt and pepper. Add to pan and sear until golden brown and almost cooked through, 4-5 minutes per side.

4

Add 1 TBSP butter, smashed garlic, and thyme sprigs to pan. Once butter melts, tilt pan towards you and repeatedly spoon infused butter over chicken for about 30 seconds. Add demi-glace and ½ cup water, and increase heat to high. Stir to combine, then reduce until thick. Spoon glaze over chicken. Remove from pan and set aside to rest.

5

Heat 1 TBSP butter and minced garlic in same medium pot over low heat. Cook until fragrant, about 90 seconds. Return potatoes to pot along with 1/3 cup milk. Mash with potato masher or fork until smooth. Mash in Parmesan cheese, and season with salt and lots of pepper.

6

Serve chicken on a bed of mashed potatoes and carrots. Drizzle with any remaining glaze. TIP: If glaze has become too thick, add a splash of water and stir to loosen.