Meal Kit
One Pan
Rotisserie-Style Chicken with Herb Butter
and Yukon potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Nick Di Giovanni
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Navel Orange
- 8 oz. Yukon Potatoes
- 8 oz. Carrot
- 1 Shallot
- 1 oz. Butter
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 1 tsp. Cornstarch
- 3 Thyme Sprigs
- ½ tsp. Rotisserie Chicken Seasoning
- ½ tsp. Garlic Salt
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)
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Calories580
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Carbohydrates48g
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Net Carbs41g
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Fat25g
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Protein40g
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Sodium1690mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 2 Mixing Bowls
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Zester
- 1 Plate
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 antibiotic free chicken, follow same instructions.
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If using salmon, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel carrots, if desired, and cut into 2” pieces.
Halve potatoes lengthwise. Quarter if larger than a ping-pong ball.Stem thyme and finely chop.Finely chop parsley.Zest, halve, then juice orange.Peel and quarter shallot.In a mixing bowl, combine cornstarch, 3 Tbsp. orange juice, 1 Tbsp. water, chicken base, and half the thyme (reserve remaining for butter). Stir until no dry cornstarch remains. Set aside. -
2 Start the Chicken
Pat chicken dry and season both sides with rotisserie chicken seasoning.
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan and cook until browned, 2-3 minutes per side.Transfer chicken to a plate and set aside. Lower heat to medium. Chicken will finish cooking in a later step. -
3 Start the Vegetables
Add 2 tsp. olive oil, potatoes, carrots, shallots, and garlic salt to hot pan. Stir occasionally until browned, 4-6 minutes.
Stir in orange juice mixture. Bring to a simmer, gently flipping vegetables to coat.Once simmering, remove from burner. -
4 Finish the Chicken and Vegetables
Nestle chicken into pan with vegetables.
Transfer pan to hot oven and roast until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.Carefully remove from oven.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.While chicken and vegetables roast, continue recipe. -
5 Make Herb Butter and Finish Dish
In another mixing bowl, combine softened butter, half the parsley (reserve remaining for garnish), remaining thyme, orange zest, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping chicken and vegetables with sauce from pan and topping chicken with herb butter. Garnish dish with remaining parsley. Bon appétit!
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