Chicken Pot Roast with Roasted Root Vegetables and Potatoes
easy prep & pan included
Prep & Cook Time:30-40 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
Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine ½ cup water, demi-glace, chicken base, and cornstarch in bottom of tray.
Add the Vegetables
Mix potatoes, root vegetable blend, seasoning blend, 1 tsp. olive oil, and a pinch of salt and pepper in one half of tray.
Place chicken breasts in empty half of tray and top with a pinch of salt and pepper.
Bake the Dish
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove from oven. Remove chicken to a plate.
Stir butter into vegetables. Stem parsley, and garnish with leaves. Bon appétit!
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