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: Mild

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
  • 1 Russet Potato
  • Info
    1 oz. Grated Parmesan Cheese
  • 8 oz. Brussels Sprouts
  • 2 fl. oz. White Cooking Wine
  • Nutrition (per serving)

  • Calories
    717
  • Carbohydrates
    37g
  • Fat
    37g
  • Protein
    57g
  • Sodium
    1479mg

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 non-stick oven-safe 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 potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce), Parmesan, 1 tsp. pepper, and ¼ tsp. salt. Mash until smooth. Cover and set aside. While potato cooks, 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 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. 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 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, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner. Plate dish as pictured on front of card. Bon appétit!