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

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
    ⅗ oz. Butter
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • 4 oz. Mandarin Oranges in Juice
  • Info
    2 tsp. Chicken Demi-Glace
  • 1 tsp. Cornstarch
  • 4 oz. Broccolini
  • 1 Shallot
  • Info
    ¾ cup Seasoned Wild Rice Blend

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
    687
  • Carbohydrates
    70g
  • Fat
    28g
  • Protein
    31g
  • Sodium
    1530mg

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

  • 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.

  • 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.

  • 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).

  • 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.

  • 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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