Crispy Roasted Chicken

Name: Crispy Roasted Chicken with Caramelized Lemon, Olives & Asparagus
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit Half Chicken; ½ cup Couscous; 1 ounce Mixed Olives; 1 bunch Asparagus; 1 unit Veggie Stock Concentrate; 1 unit Lemon; 2 clove Garlic; 1 teaspoon Coriander; 1 bunch Parsley; 1 tablespoon Vegetable Oil; unit Salt; unit Pepper

with Caramelized Lemon, Olives & Asparagus

Recipe Development TeamPublished on April 01, 2015

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Never caramelized lemons before? They become a juicy, sweet condiment perfect for squeezing over crispy roasted chicken. Served with spiced couscous, olives, and roasted asparagus, we think you'll be adding this one-pan chicken dinner to your weeknight repertoire!

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 Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

1 unit

Half Chicken

½ cup

Couscous

(Contains: Wheat)

1 ounce

Mixed Olives

1 bunch

Asparagus

1 unit

Veggie Stock Concentrate

1 unit

Lemon

2 clove

Garlic

1 teaspoon

Coriander

1 bunch

Parsley

Not included in your delivery

1 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories917 kcal

Energy (kJ)3836.7 kJ

Fat54 g

Carbohydrate52 g

Dietary Fiber6 g

Protein58 g

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

•Knife

•Zester

•Pan

•Small Bowl

•Fork

Instructions

Heat oven to 425 degrees. Zest and halve the lemon. Halve the chicken breast widthwise by placing your non-dominant hand on the back of your knife and pushing down with force to break through the breastbone, keeping the skin intact. Season the chicken pieces with salt, pepper, and 1/2 teaspoon coriander.

Heat 1 tablespoon oil in a large oven-proof pan over medium-high heat. Add the chicken, skin-side down, to the pan and cook for 3-4 minutes, until deeply golden brown. Add the lemon to the pan, cut side-down, and turn the chicken to cook on the other side another 2-3 minutes.

Add asparagus, olives and garlic to the pan

Meanwhile, trim and discard the bottom inch of the asparagus. Halve the olives. Crush the garlic cloves with the side of your knife. Add the asparagus, olives, and garlic to the pan and transfer to the oven to finish cooking for 8-10 minutes. HINT: If you dont have an oven-proof pan, transfer everything to a shallow baking dish.

While the chicken finishes cooking, add 1 cup water and the stock concentrate to a small pot and bring to a boil. Add the couscous, cover, and remove from heat for 5 minutes.

Meanwhile, chop the parsley. When the couscous is ready, fluff with a fork and mix in a pinch of lemon zest, half the parsley, and 1/2 teaspoon coriander. Season with salt and pepper.

Serve the couscous and top with chicken, asparagus, and olives. Squeeze the caramelized lemons over the chicken and drizzle with any pan juices. Sprinkle with remaining parsley and enjoy!