Okay, so I will be posting these recipes on my blog. I will be taking pictures of our plated meal and giving a review on each meal. I will be reviewing making the meal as well as consuming it. I am really excited to start making these meals. I thought that sharing the recipe would be nice if it is any good and so anyone could make these meals at home with their own ingredients.
NUTRITION PER SERVING
Calories 610kcal, Fat 25g, Saturated Fat 7g, Carbohydrate 63g, Sugar 12g, Dietary Fiber 11g, Protein 35g, Cholesterol 105mg, Sodium 370mg
INGREDIENTS WE SEND
Yukon Gold Potatoes
Chicken Stock Concentrate
Vegetable Oil, Butter, Salt, Pepper, Flour
COOK THIS RECIPE IN 6 SIMPLE STEPS
Preheat oven to 450 degrees. Wash and dry all produce. Peel carrots, then cut into ¾-inch pieces on a diagonal. Medium dice sweet potato and Yukon Gold potatoes into ½-inch cubes. Leaving remaining sprigs whole, strip half the rosemary leaves from stems; finely chop leaves until you have 1 ½ tsp (3 tsp for 4p).
Toss together carrots, sweet potato, Yukon Gold potatoes, 1 tsp chopped rosemary (2 tsp for 4p), a large drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast until slightly softened, about 15 minutes (we’ll add the onion then).
While veggies roast, halve, peel, and thinly slice onion. Finely chop a few of the slices until you have ¼ cup (½ cup for 4p). Peel and finely chop garlic.
Pat chicken dry with paper towels; season with salt and pepper. Sprinkle all over with 1 TBSP flour (2 TBSP for 4p). Heat a large drizzle of oil in a large pan over mediumhigh heat. Add seasoned chicken and cook until browned and cooked through, about 4 minutes per side. Turn off heat. Transfer to a plate and set aside.
In a small bowl, combine sliced onion, a drizzle of oil, and a pinch of salt and pepper. Once veggies have roasted for 15 minutes, remove from oven. Top with seasoned onion, then return to oven until everything is browned and tender, about 12 minutes more.
Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add garlic, chopped onion, remaining chopped rosemary, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4p). Simmer until thickened, about 3 minutes. Turn off heat; swirl in 1 TBSP butter (2 TBSP for 4p). Thinly slice chicken. Divide sliced chicken and roasted veggies between plates. Top chicken with pan sauce.
This meal was very easy to make and it was delicious. I thoroughly enjoyed the rosemary chicken and all the root veggies! I couldn’t finish my plate and I had a little bit leftover for a good snack before lunch. I realize with making these meals that these are recipes you can easily make at home and buy your own supplies for cheaper. Its nice every once in a while or if they are having a good promotion. I am on the second delivery (and my last) and having this delivery service isn’t the right fit for us. It is a fun service to try out though.