Meal Kit
Roasted Skin-On Chicken
with cacio e pepe mashed potatoes and Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Nigel Palmer
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)
- 2 Bone-in Skin-On Chicken Breasts
- 2 Russet Potatoes
- 8 oz. Brussels Sprouts
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4 fl. oz. Whole Milk
- 2 fl. oz. White Cooking Wine
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1 oz. Grated Parmesan
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⅗ oz. Butter
- 3 Thyme Sprigs
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) 9OzMJ5q5
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Calories790
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Carbohydrates46g
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Net Carbs40g
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Fat35g
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Protein62g
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Sodium1680mg
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
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
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1 Sear the Chicken
Pat chicken breasts dry, and season both sides with 1/4 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. -
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 1/2 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, 1/2 tsp. pepper, and 1/4 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. -
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. -
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, 1/4 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). -
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!
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