Meal Kit
Garlic Roasted Skin-On Bone-In Chicken
with Swiss chard gratin
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 1 Russet Potato
- 6 oz. Swiss Chard
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2 oz. Cream Cheese
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1 oz. Shredded Mozzarella
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1 oz. Grated Parmesan
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1 oz. Shredded Asiago Cheese
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2 tsp. Chicken Demi-Glace Concentrate
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⅓ oz. Butter
- 2 Garlic Cloves
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.
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Nutrition (per serving) VqmeBYq7
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Calories810
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Carbohydrates26g
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Net Carbs23g
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Fat48g
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Protein65g
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Sodium1640mg
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
Cooking Guidelines
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
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1 Cook the Chicken
Mince garlic.
Pat chicken breasts dry and season both sides with 1/4 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 1/2" dice.
Stem Swiss chard. Cut stems into 1/4” 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 1/4 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, 1/4 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 1/4 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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