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

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Dill Sprigs
  • Info
    1 oz. Butter
  • 1 tsp. Pot Roast Seasoning
  • 8 oz. Brussels Sprouts
  • 1 tsp. "Everything Bagel" Seasoning
  • 8 oz. Carrot
  • ½ fl. oz. Honey
  • 16 oz. Bone-in Skin-On Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    456
  • Carbohydrates
    24g
  • Fat
    27g
  • Protein
    28g
  • Sodium
    1035mg

Recipe Steps

Before You Cook

  • 1

    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

  • 2

    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.

  • 3

    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.

  • 4

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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