Crispy Crusted Half Chicken
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Crispy Crusted Half Chicken

Crispy Crusted Half Chicken

with Fingerling Potatoes and Heirloom Tomato Salad

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.


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

Total Time50 minutes
Prep Time


serving amount

¼ ounce


1 unit


2 clove


12 ounce

Fingerling Potatoes

24 ounce

Half Chicken

½ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Heirloom Grape Tomatoes

2 ounce


Not included in your delivery

5 teaspoon

Olive Oil




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.


Baking Sheet
Large Bowl


Preheat and Prep

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.

Crust Chicken

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.

Roast Chicken and Potatoes

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.

Prep Tomatoes

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.

Broil Chicken

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.

Toss and Serve

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.