Rosemary Chicken
with Mashed Potatoes & Roasted Carrots
- Milk
These, friends, are not your average pork chops. Our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted carrots and red onion wedges to round everything out.
Ingredients
12 ounce
Carrots
1 unit
Red Onion
12 ounce
Potatoes
10 ounce
Chicken Cutlets
¼ ounce
Rosemary
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 25-30 minutes.
• While veggies roast, dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• While potatoes cook, pat pork* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).
Swap in chicken for pork. Cook chicken until cooked through, 3-5 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. • Add stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
• Slice pork crosswise. • Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The rosemary pan sauce and roasted carrots with onion are the highlights — rich, savory, and deeply comforting. Some found the overall dish a touch bland; others felt the fresh rosemary was almost too bold, so adjust to taste.
- Ease of prep: This is a straightforward recipe with manageable steps, though timing everything at once toward the end takes a little coordination.
- Suggestions: Use whole rosemary sprigs in the sauce instead of chopping them — they infuse great flavor and are easy to remove before serving. Watch the carrots and onions closely, as several reviewers found them overdone at the suggested time and temperature; check them a few minutes early.
- Leftovers: No substantive feedback on leftovers was provided by reviewers.
Reviews from our home cooks
I burned the rosemary and ruined the pan sauce. I still gave it 4 stars because it was still a delicious meal. The mashed potatoes were perfect, the carrots and onions were tasty, and chicken cutlets seasoned with salt and pepper are good without sauce, too. I would order this again and skip the sauce.
I did not chop the rosemary, that's just asking for trouble :-p I put the sprigs whole into the sauce and it flavored just fine, easy to remove at the end. Otherwise an easy & tasty recipe!
This was another hit! The pan sauce makes everything another level. My family was completely satisfied. Great recipe. They can't wait for it to cycle around again lol
This was a huge hit with our family and visiting guests. The chicken and the sauce were impressively good. A new favorite-some even suggested we use it at Thanksgiving!
Really good, especially the pan sauce. My only complaint is that's is a lot of work all at once at the end.
Okay but needs more sauce. Was better with the Demi-glace in the old version of the recipe
Carrots were delicious. I added a splash of honey on my own to elevate it.
Our favorite meal yet. Everything about it was perfect in flavor and texture.
It wasn't bad, but it didn't have a lot of flavor. I'd eat it again, but I wouldn't be excited about it.
The flavors of this were SO appealing and homey. I loved it.
