Pan-Roasted Herbed Chicken
with Chioggia Beets & Asparagus
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Take a shortcut to a slow-carb roasted chicken dinner. In less than half an hour, plates are filled with pan-cooked thighs in a lemony demi-glace, surrounded by a veggie trio: asparagus and green peas, and the prettiest candy-striped chioggia beets.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- ½ Bunch of asparagus
- 225g Chioggia beets
- 1 Lemon
- 30ml Vegetable demi-glace
- 150g Green peas
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Zester
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
Sodium
850 mg
Total Carb
33 g
Sugars
16 g
Protein
43 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- Remove the woody ends of the asparagus. In a medium bowl, toss with a drizzle of oil and S&P.
- Zest and quarter the lemon.
Roast the vegetables
- On a lined sheet pan, toss the beets with a drizzle of oil, ¼ of the spices and S&P.
- Roast, 11 to 14 min., until partially cooked.
- Flip and add the asparagus. Roast, 9 to 11 min., until the vegetables are tender.
- Sprinkle with the lemon zest.
Cook the chicken
- Meanwhile, pat the chicken dry; rub 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, 4 to 6 min. per side, until cooked through.
Make the sauce
- Reduce the pan of chicken to medium.
- Add 2 tbsp butter, ⅓ cup water (double both for 4 portions), the peas, demi-glace and juice of ½ the lemon wedges.
- Cook, stirring occasionally, 1 to 3 min., until the peas are warmed through and the sauce is slightly thickened.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken (slice beforehand if desired).
- Spoon the sauce over.
- Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
