Brown Sugar Bourbon Glazed Chicken
with Smoky Roasted Carrots & Chive Mashed Potatoes
A sweet and tangy bourbon and brown sugar–infused marinade is our secret for bold, tasty chicken any night of the week! Tender chicken cutlets soak up the flavors, then roast alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Peach Jam
10.8 g
McCormick Grill Mates Brown Sugar Bourbon Seasoning
5 teaspoon
Rice Wine Vinegar
10 ounce
Chicken Cutlets
12 ounce
Potatoes
12 ounce
Carrots
1 teaspoon
Smoked Paprika
¼ ounce
Chives
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil (4 tsp vinegar and 2 tsp oil for 4). Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4). • Pat chicken* dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze; turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.
• Meanwhile, wash and dry produce. Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. TIP: Cover pot with a lid to bring water to a boil more quickly. • Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot. • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)
• While potatoes cook, trim, peel, and halve carrots lengthwise; slice on a diagonal into 1⁄4-inch-thick pieces. • Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, half the paprika (all for 4 servings), salt, and pepper. (For 4, spread carrots out across entire sheet.) • Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes. (For 4, place chicken on a second sheet; roast chicken on top rack and carrots on middle rack, swapping positions halfway through.)
• Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze. • Return to top rack and bake until glaze is tacky, 3 minutes. (For 4 servings, leave carrots roasting; return chicken to middle rack to bake.) Transfer chicken to a cutting board.
• While chicken roasts, thinly slice chives. • Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through. • Add chives, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted; taste and season with salt and pepper if desired.
• Slice chicken crosswise. • Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
