Bone-In Skin-On Chicken with Everything Bagel Butter
and honey-glazed carrots and Brussels sprouts
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook The Chicken
Pat chicken breasts dry, and season with ¼ tsp salt and a pinch of pepper.
"Place a large nonstickpan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes.
Flip, and cook until golden brown, 2-3 minutes.
Transfer to prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes." Reserve pan; no need to wipe clean.
While chicken cooks, prepare the ingredients
Prepare The Ingredients And Make The Everything Seasoned Butter
Stem and mince dill.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel, trim, and cut carrot into ¼" slices on an angle.
Combine butter and everything seasoning (to taste) in a mixing bowl. Set aside.
Cook The Vegetables
In the same pan over medium high heat, add 1 tsp olive oil. Add carrots, brussels sprouts, pot roast seasoning, ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionallyCook until browned, 6-8 minutes. Transfer to prepared baking sheet with the chicken and roast until tender, 8-10 minutes.
Once out of the oven, toss vegetables with honey and minced dill.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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