with Rosemary Potatoes and Gremolata
The classic dish is sure to please. Lemon-marinated chicken is butterflied and then seared until golden. Crispy crushed potatoes are complimented by a side of bright arugula salad. We finished with an herby and fragrant gremolata.
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Yukon Gold Potatoes
Not included in your delivery
Zest and juice the lemon. Mince the shallot and the garlic. Strip the leaves off the rosemary spring, then coarsely chop. Finely chop the parsley.
Butterfly the chicken breasts: with your hand on top of the breasts, slice the breast carefully in half almost all the way through. Then open it up like a book and season with salt and pepper.
In a bowl, combine half the lemon juice and half the shallots with 1 tablespoon olive oil to marinate the chicken breasts.
Meanwhile, halve the potatoes and place in them in a pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for 15 minutes, or until easily pierced with a knife. Drain.
While the potatoes cook, make the gremolata by combining parsley, half the garlic, and lemon zest in a bowl. Add 1 tablespoon olive oil, and a pinch of salt and pepper. Set aside.
Heat 1/2 tablespoon olive oil in a non-stick pan over medium-high heat. Sear each chicken breast for 3-4 minutes on each side, until juices run clear when pierced with a knife. Set aside and tent with foil to keep warm.
Once the potatoes are drained, crush them with the side of your knife on a cutting board. Heat 1/2 tablespoon olive oil in the same pan you cooked the chicken in. Add the potatoes over medium-high heat for about 3 minutes per side, until golden brown. Add the rosemary and remaining garlic and cook for about 30 seconds, until fragrant. Season with salt and pepper and set aside.
Toss the arugula with 1 tablespoon olive oil, remaining shallots and lemon juice, and a pinch of salt and pepper. Serve the chicken with the gremolata on top and potatoes and arugula salad to the side