Cranberry-Thyme Roasted Chicken
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Cranberry-Thyme Roasted Chicken

Cranberry-Thyme Roasted Chicken

with Potato Pancakes, Harvest Salad & Chive Sour Cream

What time is it? Cranberry thyme! This delectable dinner stars a tantalizing mix of cranberry jam, red wine vinegar, and thyme swirled into a tangy-sweet sauce for roasted chicken. Crispy potato pancakes, paired with a chive sour cream dipper, make the ideal side dish. And while all of that would be perfectly delicious on its own, you’ll take it over the top with a harvest salad tossed with apple, white cheddar, and pecans. Yep, going the extra mile is just your style.

Tree Nuts

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

Total Time50 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit

Yellow Onion

¼ ounce


1 unit


82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

3 tablespoon

Sour Cream

(Contains Milk)

2 unit

Cranberry Jam

2 unit

Chicken Stock Concentrate

1 teaspoon

Dried Thyme

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

2 ounce

Mixed Greens

½ cup

White Cheddar Cheese

(Contains Milk)

½ ounce


(Contains Tree Nuts)

Not included in your delivery

1 teaspoon


1 teaspoon

Cooking Oil

2 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1070 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate87 g
Sugar36 g
Dietary Fiber7 g
Protein45 g
Cholesterol170 mg
Sodium1100 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.


Box Grater
Medium Bowl
Small Bowl
Large Bowl
Plastic Wrap
Paper Towel
Large Pan
Baking Sheet



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Grate potatoes on the largest holes of a box grater. Halve and peel onion; grate on the largest holes of a box grater until you have 1⁄4 cup (1⁄2 cup for 4 servings). (Save remaining onion for another use.) Finely chop chives. Halve, core, and thinly slice apple.

Make Potato Mixture

• Place potatoes and grated onion in the center of a clean kitchen towel; gather into a tight bundle and wring over the sink to remove excess moisture. • In a medium bowl (large bowl for 4 servings), combine grated potato mixture, 1⁄3 cup water (2⁄3 cup for 4), 1⁄4 cup tempura batter mix (1⁄2 cup for 4), a big pinch of salt, and pepper. TIP: Potato mixture should be sticky and adhere to itself when pressed together—if too dry, add water 1 tsp at a time; if too wet, add tempura batter mix 1 tsp at a time.

Make Sauces & Dressing

• In a small bowl, combine sour cream and half the chives. • In a separate small microwave-safe bowl, combine jam, stock concentrates, 1⁄4 tsp thyme, 2 tsp vinegar, and 1 tsp water. (For 4 servings, use 1⁄2 tsp thyme, 4 tsp vinegar, and 2 tsp water.) Microwave for 45 seconds until warmed through. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season cranberry sauce with salt and pepper. Cover bowl with plastic wrap to keep warm. • In a large bowl, combine mustard, remaining vinegar, 2 TBSP olive oil (4 TBSP for 4), and 1 tsp sugar (2 tsp for 4). Season dressing with salt and pepper.

Cook Chicken

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over high heat. Once oil is hot, add chicken and sear on one side until golden brown on bottom, 2-3 minutes. • Turn off heat; transfer chicken, seared sides up, to a baking sheet. Roast on top rack until cooked through, 12-18 minutes. Wash out pan.

Cook Potato Pancakes

• While chicken roasts, heat a 1⁄3-inch layer of oil in same pan over medium-high heat. Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, carefully add heaping 1 TBSP scoops of potato mixture to pan; press down lightly with the back of a spoon to form 1⁄4-inch-thick pancakes. Cook until golden brown, 2-3 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat to medium if browning too quickly. • Transfer potato pancakes to a paper-towel- lined plate. Season immediately with salt.

Assemble Salad & Serve

• Add mixed greens, apple, cheddar, and pecans to bowl with dressing. Toss to coat; taste and season with salt and pepper. • Reheat cranberry sauce in microwave for 10-15 seconds if necessary. • Slice chicken crosswise. • Divide chicken, potato pancakes, and salad between plates. Spoon cranberry sauce over chicken; sprinkle chicken and potato pancakes with remaining chives. Serve with chive sour cream on the side for dipping.