Pan-Roasted Chicken & Caramelised Onions with Garlic-Knot Potatoes & Broccoli
This is not your typical chicken & potato dinner—this dish packs a wow factor thanks to tender pan-roasted chicken breast covered in caramelised onions & amazing garlic knot potatoes, served with broccoli – we dare you not to lick your plate clean!
IN THE KIT
12 ozchicken breast
4 ozchicken stock/base blend
1 ozhouse seasoning
2 ozgarlic butter
4 ozparmesan cheese
1 ozbutter reduction/dash of red wine vinegar blend
Kosher salt & ground pepper
Kitchen Items Needed
Rimmed baking sheet
Microplane or grater
2 medium bowls
1/3 cup of water
Preheat oven to 450°F with a rack in the lower third. Scrub potatoes, then cut into wedges;
Slice half of the onion into ¼-inch thick rings;
Pick & finely chop parsley leaves.
On a rimmed baking sheet, toss potatoes with a drizzle of oil; season with salt & pepper. Roast on lower oven rack until deeply golden underneath, 12–15 minutes.
Heat a drizzle of oil in a skillet over medium. Add sliced onions, season with salt & pepper. Cover & cook until onions are softened, 4–5 minutes. Uncover & cook, stirring, until deeply browned, 6–8 minutes (to prevent onions from sticking, add 1 tablespoon water at a time, as needed). Transfer to a bowl. Wipe out skillet & keep for cooking chicken.
Add half parmesan & garlic butter into a medium bowl. Add half parsley to bowl. Mix together well & set aside.
Carefully flip potatoes with spatula; push to one side of the baking sheet. Carefully add broccoli to the other side; toss with a drizzle of oil, & season with salt & pepper. Roast on lower oven rack until broccoli is browned in spots, & potatoes are crisp and golden, 5–8 minutes. Once done, toss potatoes & broccoli with garlic-butter on baking sheet.
While vegetables roast, pat chicken dry, then pound to an even ½-inch thickness; season all over with house blend. Heat a drizzle of oil in reserved skillet over medium-high. Add chicken & cook until browned and cooked through, 3–5 minutes per side. Transfer to plate & cover with foil to keep warm.
Transfer cooked onions & flour to the same skillet. Add stock blend, measured water, teaspoon of butter/red wine vinegar & bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce is reduced slightly & thickened, 2-3 minutes.
Divide chicken with onions & sauce spooned over top & sprinkled with remaining parsley. Serve with garlic potatoes & broccoli alongside.