Maple-Dijon Half Chicken with Herbed Bean Ragout
plus Green Goddess Salad & Fig Cream Cheese Puffs
- Wheat
- Milk
Roasted chicken with sweet-tangy maple-Dijon glaze pairs beautifully with Mediterranean herbed beans loaded with sautéed zucchini and bell pepper, plus a crisp green goddess–dressed salad. Flaky, golden fig cream cheese puffs lend a delightful sweet-savory finish.
Ingredients
1 unit
Green Bell Pepper
4 ounce
Crescent Rolls
(Contains: Wheat)
½ teaspoon
Dried Rosemary
1 unit
Baby Lettuce
1 unit
Tomato Paste
1 unit
Zucchini
1 unit
Cannellini Beans
4 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Fig Jam
2 ounce
Green Goddess Dressing
1 unit
Half Chicken
3 unit
Radishes
⅓ tablespoon
Herbes de Provence
2 tablespoon
Maple Syrup
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.
-
Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Drain and rinse beans. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice radishes.
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In a small bowl, combine fig jam and cream cheese.
-
Unroll crescent rolls; separate into triangles.
-
Spoon 1 TBSP fig cream cheese onto wide end of each triangle. Tuck in sides and roll up. Arrange on a parchment-lined baking sheet. Bake on top rack until golden brown, 10-12 minutes. TIP: Watch closely to make sure puffs don’t darken too quickly.
-
Remove sheet from oven and carefully transfer puffs to a plate. Remove and discard parchment from sheet. Increase oven temperature to 425 degrees.
-
Pat chicken* dry with paper towels. Place on baking sheet used for puffs; rub all over with a large drizzle of oil. (See a feather? Grip the end using a paper towel and pull!) Season generously with salt (we used ¾ tsp; 1½ tsp for 4 servings) and pepper.
-
Roast on top rack until lightly browned and almost cooked through, 30-40 minutes (the chicken will finish cooking in Step 6).
-
Meanwhile, in a small pan, combine maple syrup, mustard, half the rosemary, 2 TBSP butter, 1 TBSP water, 1 tsp sugar, a pinch of salt, and pepper (all the rosemary, 4 TBSP butter, 2 TBSP water, and 2 tsp sugar for 4 servings). Cook over medium-high heat, whisking, until thickened, 2-3 minutes. TIP: Glaze should be smooth and glossy; if not, add a splash of water and continue to cook, whisking, until smooth and thickened.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, bell pepper, garlic powder, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!) Cook, stirring occasionally, until almost tender, 3-4 minutes.
-
Add tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds.
-
Stir in stock concentrates, beans, and 1 cup water (2 cups for 4). Reduce heat to medium; cook until beans are softened and sauce has thickened, 6-8 minutes.
-
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.
-
Once chicken has roasted 30-40 minutes, remove sheet from oven; carefully brush chicken with half the glaze.
-
Return to top rack; roast until cooked through, 5 minutes more. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!
-
Remove from oven; let rest at least 5 minutes.
-
While chicken rests, brush all over with remaining glaze.
- In a medium bowl, toss together lettuce, radishes, and dressing.
-
Transfer chicken and bean ragout to a serving plate. Serve family style with salad and fig cream cheese puffs.
