Seared Chicken with Honey-Garlic Butter
Roasted Autumn Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Set the oven on high and toss in heat-seeking potatoes, Brussels sprouts and sliced leeks that soften to the melting point. They’re arranged with seared chicken that benefits from the simplest of sauces: it so happens that butter, honey and garlic are the ultimate in sweet and savoury.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 15ml Minced garlic
- 300g Brussels sprouts
- 75g Sliced leeks
- 7g Honey
- 30ml Red wine vinegar
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
10 g
Sodium
520 mg
Total Carb
65 g
Sugars
10 g
Protein
49 g
Fibre
11 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 min., until partially cooked.
Finish the vegetables
- Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- In a medium bowl, combine the Brussels sprouts, leeks, a drizzle of oil and S&P.
- When the potatoes are partially cooked, stir and add the Brussels sprouts and leeks.
- Roast, 14 to 16 min., until browned and tender.
- Drizzle with the vinegar.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the honey-garlic butter
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium.
- Add the garlic and sauté, scraping up any browned bits, 1 to 2 min., until fragrant.
- Add the honey and S&P; stir well.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken.
- Drizzle with the honey-garlic butter. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
