Tomato-Thyme Butter Roasted Chicken
with Potatoes, Broccoli & Crema
- Milk
Roasted chicken, potatoes, and veggies—one of our ultimate comfort food combinations—come together in just an hour with this simple sheet pan dinner. You'll rub a half chicken with savory seasoned butter and pair it with potatoes, broccoli, and scallions. It's all roasted until crisp and juicy, then finished with a drizzle of crema and a shower of fresh scallion greens.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
16 ounce
Potatoes
1 teaspoon
Dried Thyme
2 unit
Broccoli
1 unit
Half Chicken
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim scallions; cut whites into 1-inch pieces and thinly slice greens.
Place 4 TBSP butter (8 TBSP for 4) in a small microwave-safe bowl and tightly cover with plastic wrap; microwave until softened, 20-40 seconds.
Stir in tomato paste, half the Fry Seasoning, half the thyme, salt, and pepper.
Toss potatoes, broccoli, and scallion whites on a baking sheet with a large drizzle of oil, garlic powder, remaining Fry Seasoning, remaining thyme, salt, and pepper. Arrange in a single layer, leaving an empty space in the middle for chicken (for 4 servings, arrange veggies across entire sheet).
Pat chicken* dry with paper towels and season all over with salt and pepper. Place, skin side up, in middle of baking sheet (for 4, add chicken to a second sheet). Rub seasoned butter all over chicken to evenly coat.
Roast chicken and veggies on middle rack until chicken is browned and cooked through and veggies are tender, 40-50 minutes (for 4, roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through). 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!
Place sour cream in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Once chicken and veggies are done, let chicken rest at least 5 minutes.
Transfer chicken and veggies to a serving plate; drizzle with crema and garnish with scallion greens. Serve family style.
