Meal Kit
Roasted Bone-In Skin-On Chicken à l'Orange
with wild rice and broccolini
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
Chef
Nigel Palmer
Don't let the “a la orange” send you into a culinary panic spiral; it basically just means with oranges, and that's no sweat. And we give you precise instructions to make an orange sauce, without any bothersome accents or weird floating letters. The sauce goes gangbusters with chicken, but don't sleep on combining with the wild rice and broccoli. Panic spiral over. Delicious spiral begun.
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 12 oz. Broccoli Florets
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¾ cup Seasoned Wild Rice Blend
- 4 oz. Mandarin Oranges in Juice
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 1 tsp. Cornstarch
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) DOLbGvP8
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Calories870
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Carbohydrates75g
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Net Carbs70g
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Fat36g
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Protein58g
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Sodium1640mg
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
Customize It Instructions
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If using chicken breasts, follow same instructions as bone-in chicken in Steps 2, 3, and 4, patting dry and seasoning with a pinch of salt and pepper. Roast broccoli 5-7 minutes before adding chicken to baking sheet. Cook chicken in hot pan until browned, 2-3 minutes per side, then transfer to empty half of baking sheet and roast until broccoli is tender and chicken reaches minimum internal temperature, 10-12 minutes.
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1 Cook the Wild Rice
Bring a medium pot with wild rice and 11/2 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
Cut broccoli into bite-size pieces.
Place broccoli on empty half of baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer. -
4 Roast the Vegetables and Chicken
Roast in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees, 15-17 minutes.
Rest roasted chicken, 5 minutes.While chicken rests, make sauce. -
5 Make Sauce and Finish Dish
Mix 1/4 cup water and cornstarch until cornstarch dissolves.
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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