Lemon-Chive Chicken
with Garlic Mashed Potatoes and Roasted Carrots
We’re big fans of pan sauces because they’re an easy way to add tons of flavor to your dish. Here, lemon juice and zest, garlic, and fresh chives mingle with the fond--the crispy bits and drippings left by the chicken--to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of garlicky mashed potatoes and simply roasted carrots for maximum dinnertime deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
12 ounce
Yukon Gold Potatoes
¼ ounce
Chives
12 ounce
Carrots
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Flour
(Contains Wheat)
½ tablespoon
Tuscan Heat Spice
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
Not included in your delivery
2 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince 1 clove garlic (keep the other whole). Thinly slice chives. Peel and cut carrots on a diagonal into ½-inch-thick pieces. Zest lemon until you have ½ tsp; quarter lemon. Squeeze 1 TBSP juice into a small bowl.
Place potatoes and whole garlic in a medium pot with enough water to cover by 2 inches. Boil until tender, about 15 minutes. Reserve ¼ cup cooking water; drain. Return potatoes and garlic to pot. Add sour cream, 1 TBSP butter, and a splash of cooking water. Mash, adding more water if needed, until creamy. Stir in half the chives, salt, and pepper.
While potatoes cook, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes. Toss with half the lemon zest.
Reserve ½ tsp flour (we’ll use it later). Combine remaining flour, ½ TBSP Tuscan Heat Spice (we sent more), salt, and pepper on a plate. Pat chicken dry with paper towels; season all over with salt and pepper. Using tongs, coat both sides of seasoned chicken in flour mixture.
Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add coated chicken (tapping off any excess flour) and cook until browned on first side, 4-5 minutes. Flip and add another large drizzle of olive oil. Cook until browned and cooked through, 4-5 minutes. (TIP: If browning too quickly, lower heat.) Turn off heat; transfer to a plate.
Heat a drizzle of olive oil in same pan over medium heat. Add remaining garlic, flour, and zest. Cook until fragrant, 30 seconds. Add stock concentrate, ¼ cup water, lemon juice, salt, and pepper. Simmer until thickened, 1 minute. Turn off heat; stir in 1 TBSP butter. Divide potatoes, carrots, and chicken between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining lemon wedges on the side.
