Garlic Rosemary Chicken

Name: Garlic Rosemary Chicken with Roasted Root Veggies
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Carrots; 1 unit Sweet Potatoes; 5 unit Yukon Gold Potatoes; 1 unit Rosemary; 1 unit Red Onion; 1 unit Chicken Breast; 2 clove Garlic; 1 unit Chicken Stock Concentrate; 2 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper; 1 tablespoon Flour

with Roasted Root Veggies

Recipe Development TeamPublished on May 17, 2019

Get Free Steak + 10 Free Meals

If it existed, Chef Freida would most definitely join Garlic Lovers Anonymous: a judgement-and-Listerine-free zone where all things allium are rightfully celebrated. For you fellow enthusiasts out there, Freida went and created a rich garlic and rosemary pan sauce that’s sure to satisfy. This addictive concoction is spooned atop crispy pan-fried chicken breasts and accompanied by a melange of roasted carrots, onions, and TWO kinds of potatoes, because that's how they roll in the GLA of our dreams.

Allergens:

Milk

•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 Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Carrots

1 unit

Sweet Potatoes

5 unit

Yukon Gold Potatoes

1 unit

Rosemary

1 unit

Red Onion

1 unit

Chicken Breast

2 clove

Garlic

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 tablespoon

Flour

(Contains: Wheat)

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat25 g

Saturated Fat7 g

Carbohydrate63 g

Sugar12 g

Dietary Fiber11 g

Protein35 g

Cholesterol105 mg

Sodium370 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.

Instructions

Preheat oven to 450 degrees. Wash and dry all produce. Peel carrots, then cut into ¾-inch pieces on a diagonal. Medium dice sweet potato and Yukon Gold potatoes into ½-inch cubes. Leaving remaining sprigs whole, strip half the rosemary leaves from stems; finely chop leaves until you have 1 ½ tsp (3 tsp for 4p).

Toss together carrots, sweet potato, Yukon Gold potatoes, 1 tsp chopped rosemary (2 tsp for 4p), a large drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast until slightly softened, about 15 minutes (we’ll add the onion then).

While veggies roast, halve, peel, and thinly slice onion. Finely chop a few of the slices until you have ¼ cup (½ cup for 4p). Peel and finely chop garlic.

Pat chicken dry with paper towels; season with salt and pepper. Sprinkle all over with 1 TBSP flour (2 TBSP for 4p). Heat a large drizzle of oil in a large pan over mediumhigh heat. Add seasoned chicken and cook until browned and cooked through, about 4 minutes per side. Turn off heat. Transfer to a plate and set aside.

In a small bowl, combine sliced onion, a drizzle of oil, and a pinch of salt and pepper. Once veggies have roasted for 15 minutes, remove from oven. Top with seasoned onion, then return to oven until everything is browned and tender, about 12 minutes more.

Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add garlic, chopped onion, remaining chopped rosemary, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4p). Simmer until thickened, about 3 minutes. Turn off heat; swirl in 1 TBSP butter (2 TBSP for 4p). Thinly slice chicken. Divide sliced chicken and roasted veggies between plates. Top chicken with pan sauce.