Pan-Roasted Chicken & Caramelised Onions with Garlic-Knot Potatoes & Broccoli


fresh ingredients


  • 12 oz
    chicken breast
  • 4 oz
    chicken stock/base blend
  • 12 oz
  • 1 oz
    house seasoning
  • 6 oz
  • 2 oz
    garlic butter
  • 2 oz
  • 4 oz
    parmesan cheese
  • 10 oz
  • 12 pcs
  • 1 oz
    butter reduction/dash of red wine vinegar blend

Not Included

Olive oil

Kosher salt & ground pepper


Kitchen Items Needed

Rimmed baking sheet

Medium skillet

Microplane or grater

2 medium bowls


Paper towel 



1/3 cup of water 

cook along



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.

1Roast Potatoes

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. 

2Caramelise Onions

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. 

3Prepare Butter

Add half parmesan & garlic butter into a medium bowl. Add half parsley to bowl. Mix together well & set aside.  

4Roast Veggies

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.

5Cook Chicken

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.

6Make Sauce

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.

7To Serve

 Divide chicken with onions & sauce spooned over top & sprinkled with remaining parsley. Serve with garlic potatoes & broccoli alongside.