All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Rotisserie chicken is traditionally cooked on a spit over a fire... who has the time or energy to do that? (Also, we don't send matches or kindling in our box.) This rotisserie-style chicken gives you all the smoky flavor without the hours of waiting or the work of turning a spit. Paired with a hearty cheddar broccoli rice casserole, this meal is perfect for a cold winter night. Roasting fire optional.
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.
You Will Need
Medium Oven-Safe Casserole Dish
Before You Cook
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
Prepare the Ingredients
Place prepared baking sheet into oven to preheat. Peel and slice shallot into very thin rounds. Cut broccoli florets into bite-sized pieces. In a small bowl, make seasoned oil by combining 2 tsp. seasoning blend (reserve remaining for sauce) with 1 Tbsp. olive oil. Crush croutons into coarse crumbs. Rinse chicken and pat dry.
Cook the Chicken
Carefully remove baking sheet from oven. Spray baking sheet with cooking spray and place chicken on it, skin side down. Brush half the seasoned oil (reserve remaining for skin side) on chicken. Place on bottom rack of oven and bake until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 16-20 minutes. Remove from oven, flip chicken, and turn broiler on high. While chicken cooks, cook broccoli rice.
Make the Cheddar Broccoli Rice
Place a small pot over medium heat. Add 1 tsp. olive oil and shallots to hot pot. Cook until slightly softened, 2 minutes. Add rice and ¾ cup water to pot. Bring to a boil. Reduce to simmer, cover, and cook until rice is tender, 12-15 minutes. Stir in cream and ⅓ cup water. Increase heat to medium-high and bring to a boil. Add broccoli and cook, stirring occasionally, until tender, 3-4 minutes. Remove from burner and season with ¼ tsp. salt. Tear cheddar slices into large pieces and stir into pot until melted.
Broil Broccoli Rice and Chicken
Place chicken under broiler until skin is crispy and browned, 2-3 minutes. Remove from broiler, brush remaining seasoned oil on skin side of chicken, and rest 2-3 minutes. Replace foil on baking sheet. Add cheese and broccoli mixture to prepared casserole dish (or two individual small casserole dishes). Sprinkle crushed croutons on top. Set on prepared baking sheet and place under broiler until golden brown, 1-2 minutes.
Make the Sauce
Place a medium pan over medium-high heat. Add ¼ cup water, remaining seasoning blend, demi-glace, and any accumulated juices from resting chicken. Bring to a boil and reduce by half, 2-4 minutes.
Plate the Dish
Serve chicken on plate with sauce and cheddar broccoli rice.
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