with Roasted Broccoli, Carrots & Onion
Can you feel it? It’s thyme for the likes of cranberries and roasted root veggies! This chicken may seem like your basic cutlet, but dress it up with a jammy cranberry glaze, and you’ve got a sweet-sour-rich main dish, plus a crispy-edged, tender red onion, broccoli, and carrots side, making it a cozy, comfy, all-around delicious meal for any season!
Allergens
Utensils
Tags
Red Onion
1 unit
Fry Seasoning
1 tablespoon
Carrots
6 ounce
Broccoli
8 ounce
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Dried Thyme
1 teaspoon
Cranberry Jam
1 unit
Salmon
10 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Sugar
0.25 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.
Toss onion and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes.
Once veggies have roasted 5 minutes, carefully add broccoli to same sheet; toss to combine. Return to oven and roast until golden brown and tender, 15-20 minutes more.
Meanwhile, pat chicken* dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.)
Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side.
Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.
Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat.
Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.
Slice chicken crosswise.
Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.
630
kcal
Calories
37
g
Fat
9
g
Saturated Fat
40
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
34
g
Protein
105
mg
Cholesterol
430
mg
Sodium
with Roasted Brussels Sprouts, Carrots & Onion
