Oven-Fried Chicken

Name: Oven-Fried Chicken with Creamy Macaroni and Peas
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lemon; 6 tablespoon Sour Cream; 1 cup Panko Breadcrumbs; 1 tablespoon Italian Seasoning; 1 teaspoon Paprika; ¼ cup Parmesan Cheese; 32 ounce Chicken Legs; 6 ounce Macaroni Pasta; 2 unit Scallions; 8 ounce Peas; 2 tablespoon Garlic Herb Butter; 1 cup Italian Cheese Blend; ¼ cup Monterey Jack Cheese; 4 tablespoon Cream Cheese; 2 teaspoon Olive Oil; Salt; Pepper

with Creamy Macaroni and Peas

Recipe Development TeamPublished on August 10, 2018

3.7

(469 customers rated)

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Think of this as a twist on fried chicken with mac ’n’ cheese, except lighter and more weeknight-friendly. Instead of a batter, the chicken is coated in panko breadcrumbs and baked in the oven for a crispy crunch without loads of oil. And the pasta is plenty creamy but still packs in some bright green peas. When you’ve got that balance between crowd-pleasing classics and a few wholesome twists, you’re guaranteed a dinnertime win.

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 Time40 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 unit

Lemon

6 tablespoon

Sour Cream

(Contains: Milk)

1 cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Italian Seasoning

1 teaspoon

Paprika

¼ cup

Parmesan Cheese

(Contains: Milk)

32 ounce

Chicken Legs

6 ounce

Macaroni Pasta

(Contains: Wheat)

2 unit

Scallions

8 ounce

Peas

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

1 cup

Italian Cheese Blend

(Contains: Milk)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4058 kJ

Calories970 kcal

Fat60 g

Saturated Fat25 g

Carbohydrate54 g

Sugar8 g

Dietary Fiber3 g

Protein53 g

Cholesterol285 mg

Sodium800 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.

Utensils

•Large Pot

•Shallow Dish

•Zester

•Aluminum Foil

•Baking Sheet

•Paper Towel

•Strainer

Instructions

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut into quarters. Place sour cream in a shallow dish. In another shallow dish, mix panko, Italian seasoning, lemon zest, paprika, and half the Parmesan. Season with plenty of salt and pepper.

Line a baking sheet with aluminum foil and sprinkle with a drizzle of olive oil. Pat chicken dry with a paper towel. Season with plenty of salt and pepper. Coat chicken all over with sour cream, then dip into panko mixture, coating all over and pressing to adhere. Transfer to foil-lined sheet.

Bake chicken on middle rack until cooked through, 35-40 minutes. (TIP: Chicken is done when thickest part of thigh reads 165 degrees on a thermometer.) Meanwhile, trim, then thinly slice scallions, separating greens and whites. Once water boils, add macaroni to pot. Cook, stirring occasionally, until a bit shy of al dente, 7-9 minutes.

After 7-9 minutes, add peas to pot with macaroni. Cook until peas are tender and macaroni is al dente, about 2 minutes. Reserve ½ cup cooking water, then drain. Return empty pot to stove, add garlic herb butter, and melt over medium heat. Add scallion whites and cook, stirring occasionally, until slightly softened, about 1 minute.

To pot with scallion whites, add ¼ cup cooking water, remaining Parmesan, and Italian, Monterey Jack, and cream cheeses. Whisk until smooth and creamy. Gently stir macaroni and peas into pot. (TIP: Everything should be coated in a loose sauce. If thick, add more cooking water 1 TBSP at a time until creamy.) Season with salt and pepper.