Roasted Skin-On Chicken

with cacio e pepe mashed potatoes and Brussels sprouts

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Butter… is there another ingredient that does as much, and has been so unfairly slandered over the years? There have been many “new” and “healthier” replacements (hello, Fabio!) but nothing has bettered the beatific butter. In this meal, the skin side of the chicken gets seared in butter, then roasted to perfection. Served with unique cacio e pepe (cheese and pepper) mashed potatoes, Brussels sprouts, and a thyme-white wine sauce, we are hard-pressed to find a better way to bring out the butter.

In Your Box (serves 2)

  • Info
    4 fl. oz. Whole Milk
  • 3 Thyme Sprigs
  • 2 Bone-in Skin-On Chicken Breasts
  • Info
    ⅗ oz. Butter
  • 2 Russet Potatoes
  • Info
    1 oz. Grated Parmesan
  • 8 oz. Brussels Sprouts
  • 2 fl. oz. White Cooking Wine
  • Nutrition (per serving)

  • Calories
    751
  • Carbohydrates
    45g
  • Fat
    36g
  • Protein
    59g
  • Sodium
    1658mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Sear the Chicken
    1

    Sear the Chicken

    Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium oven-safe non-stick pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.

  • Step 2 - Make the Mashed Potatoes
    2

    Make the Mashed Potatoes

    Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, enough water to cover, and 2 tsp. salt to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the milk (reserve remaining for sauce), 2 Tbsp. potato cooking water, Parmesan, ½ tsp. pepper, and ¼ tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a time as needed. Cover and set aside. While potatoes cook, prepare ingredients.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.

  • Step 4 - Cook the Brussels Sprouts and Chicken
    4

    Cook the Brussels Sprouts and Chicken

    Place pan with chicken in hot oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings. While chicken roasts, place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk and return to a boil. Stir constantly until sauce thickens and a line drawn in sauce holds for about 5 seconds, 2-4 minutes. Add remaining thyme and remove from burner. Plate dish as pictured on front of card, drizzling chicken with sauce. Bon appétit!