Juicy Chicken & Garlic Knot Potatoes
with Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
4
Calories
590 /serving
Knot to be missed! These potatoes are out of this world thanks to a nifty approach based on the seasoned nubs of dough offered by old-time pizzerias. The rest is sheer kid simplicity: juicy pan-seared chicken and roasted winter veggies.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 900g Potatoes
- 4 Garlic cloves
- 500g Brussels sprouts
- 1g Whole dried chives
- 25g Grana Padano (contains rennet)
- 20g Lively Garlic & Oregano spices (paprika, garlic, vinegar powder, onion, red bell pepper, salt, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Milk • Sulphites
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
3 tbsp Butter
2 Sheet pans
Total Fat
20 g
Saturated Fat
8 g
Sodium
380 mg
Total Carb
55 g
Sugars
5 g
Protein
50 g
Fibre
9 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 to 12 min., until partially cooked.
Mise en place
- Meanwhile, mince the garlic.
- In a small bowl, make the garlic knot butter by microwaving 3 tbsp butter, in 15 sec. increments, until melted.
- Add the cheese, chives, ½ the garlic and S&P; stir well.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise if large.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until tender.
- In the last 5 min., add the remaining garlic.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Finish the potatoes
- When the potatoes are partially cooked, flip and top with the garlic knot butter; toss well.
- Roast, 10 to 12 min., until the potatoes are tender.
Plate your dish
- Divide the potatoes, chicken and Brussels sprouts between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
