Crispy Crusted Half Chicken

Name: Crispy Crusted Half Chicken with Fingerling Potatoes and Heirloom Tomato Salad
Total time: 50 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Rosemary; 1 unit Lemon; 2 clove Garlic; 12 ounce Fingerling Potatoes; 24 ounce Half Chicken; ½ cup Panko Breadcrumbs; 10 ounce Heirloom Grape Tomatoes; 2 ounce Arugula; 5 teaspoon Olive Oil; Salt; Pepper

with Fingerling Potatoes and Heirloom Tomato Salad

Get Free Ready Made Meals For Life + 50% Off

Chicken dinner? Must be a winner! Well, anything that’s coated in a layer of panko is a winner in our eyes because of its satisfying crunch. The breadcrumbs are dusted onto chicken pieces, then roasted in the oven to a deep golden brown. We recommend eating the chicken with your hands, because sinking your teeth directly into the juicy meat, with steam escaping and juices dribbling down your fingers, feels like a gustatory victory.

Allergens:

Wheat

The quantities provided above are averages only.

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

Total Time50 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¼ ounce

Rosemary

1 unit

Lemon

2 clove

Garlic

12 ounce

Fingerling Potatoes

24 ounce

Half Chicken

½ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Heirloom Grape Tomatoes

2 ounce

Arugula

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3180 kJ

Calories760 kcal

Fat43 g

Saturated Fat11 g

Carbohydrate56 g

Sugar9 g

Dietary Fiber10 g

Protein45 g

Cholesterol150 mg

Sodium240 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

•Zester

•Baking Sheet

•Large Bowl

•Bowl

Instructions

PDF

Wash and dry all produce. Preheat oven to 425 degrees. Strip rosemary leaves from stems, then finely chop until you have 1 TBSP. Zest lemon until you have 1 tsp zest, then cut into halves. Mince or grate garlic. Halve potatoes lengthwise. Divide chicken into two pieces by cutting between breast and thigh.

In a large bowl, toss chicken with rosemary, zest, garlic, a drizzle of olive oil, and a generous pinch of salt and pepper, spreading seasonings evenly over chicken. Place skin-side up on a baking sheet. Carefully sprinkle panko on top of chicken, pressing to adhere. Sprinkle with a drizzle of olive oil. Season with salt and pepper.

Discard any panko that does not stick to chicken. Toss potatoes on same baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until chicken is no longer pink and potatoes are browned and crisp, about 40 minutes.

While chicken cooks, halve tomatoes and place in a medium bowl. TIP: Use this time to set the table, start cleaning up, or just get in the mood for your winner of a dinner by doing the chicken dance.

Remove baking sheet from oven once chicken is cooked through. Heat broiler to high. Place sheet under broiler and broil until crust is golden brown, 1-2 minutes. TIP: If the crust already has a toasty, golden-brown color after first removing it from the oven, you can skip broiling and head straight to the next step.

Add arugula, a squeeze of lemon, and a large drizzle of olive oil to bowl with tomatoes and toss to combine. Season with salt and pepper. Divide chicken, potatoes, and salad between plates. Squeeze over any remaining lemon (to taste) and serve.