Roasted Bone-In Skin-On Chicken à l'Orange
with wild rice and broccolini
Prep & Cook Time: 50-60 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
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⅗ oz. Butter
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¾ cup Seasoned Wild Rice Blend
- 1 Shallot
- 4 oz. Broccolini
- 1 tsp. Cornstarch
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2 tsp. Chicken Demi-Glace
- 4 oz. Mandarin Oranges in Juice
- 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.
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Nutrition (per serving)
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Calories844
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Carbohydrates70g
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Fat35g
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Protein55g
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Sodium1603mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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 Wild Rice
Bring a medium pot with wild rice and 1½ cups water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. Remove from burner, fluff, and set aside covered. While rice cooks, start chicken.
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2 Start the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and cook until skin is browned and crispy, 5-6 minutes. Flip chicken and cook, 4 minutes. Remove chicken to one side of prepared baking sheet. Wipe pan clean and reserve.
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3 Prepare the Ingredients
Trim bottom end from broccolini and cut into 2" lengths. Peel and halve shallot. Cut into ½" slices. Place broccolini and shallot on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into an even layer on one side (some overlap is ok).
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4 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-17 minutes. Rest roasted chicken, 2 minutes. While chicken rests, make sauce.
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5 Make Sauce and Finish Dish
Combine ¼ cup water and cornstarch. Return pan used to cook chicken to medium heat. Add oranges and their juice, cornstarch mixture, demi-glace, and a pinch of salt to hot pan. Bring to a boil. Once boiling, stir occasionally until thickened, 1-2 minutes. Remove from burner and swirl in butter. Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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