Garlic Roasted Skin-On Bone-In Chicken

with Swiss chard gratin

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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)

  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    2 oz. Cream Cheese
  • 1 Russet Potato
  • Info
    ⅓ oz. Butter
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 2 Garlic Cloves
  • Info
    2 tsp. Chicken Demi-Glace
  • 6 oz. Swiss Chard
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Shredded Mozzarella

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
    617
  • Carbohydrates
    26g
  • Fat
    37g
  • Protein
    41g
  • Sodium
    1570mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Oven-Safe Pan

Before You Cook

  • 1

    Cook the Chicken

    Mince garlic. Pat chicken breasts dry and season both sides with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan 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, and top with 1 tsp. olive oil and garlic. Carefully massage garlic into chicken. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 24-28 minutes. Reserve pan; no need to wipe clean. While chicken roasts, prepare ingredients.

  • 2

    Prepare Ingredients and Cook Potatoes

    Peel and cut potato into ½" dice. Stem Swiss chard. Cut stems into ¼” slices and coarsely chop leaves. Keep stems and leaves separate. Bring a small pot with potato chunks covered by water to a boil. Cook until fork-tender, 6-8 minutes. Reserve ¼ cup of potato cooking water. Drain potatoes in a colander and set aside.

  • 3

    Make the Gratin

    Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add Swiss chard stems and stir often until beginning to soften, 2-3 minutes. Add Swiss chard leaves and cook, 1-2 minutes. Add reserved potato cooking water and bring to a boil. Remove from burner and stir in cream cheese and Parmesan until smooth. Stir in potatoes, ¼ tsp. salt, and a pinch of pepper. Top with mozzarella and Asiago. Place pan in oven and bake until cheese is lightly browned, 8-10 minutes. While gratin bakes, make sauce.

  • 4

    Make the Sauce

    Return pan used to sear chicken to medium-high heat. Add ¼ cup water to hot pan and bring to a boil. Stir in demi-glace and continue boiling until reduced by half, 1-2 minutes. Remove from burner and swirl in butter.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on top of sauce. Bon appétit!

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