Garlic Rosemary Chicken
with Roasted Root Veggies
- Milk
- Wheat
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.
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
Not included in your delivery
2 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 tablespoon
Flour
(Contains: Wheat)
Nutrition Values
Cooking Steps
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.
