Roasted Lemon Chicken

with Brown Butter Sage Basmati and Sweet & Spicy Roasted Vegetables

30 min

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Contains: Milk and Sulphites.

May Contain: Barley, Egg, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, Tree Nuts, Triticale, and Wheat.

What We'll Send

Onion Diced 1/4"
Cayenne Pepper
Liquid Honey
Mixed Roasting Vegetables (Carrot, Parsnip, Rutabaga, Butternut Squash, Celery Root)
Lemon
Fresh Sage
Basmati Rice
Garlic
Chicken Thighs Bone in Skin on
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1033
Fat 51g
Protein 47g
Carbohydrates 130g

Cooking Directions

0

Tip: In Step 4, pay close attention when browning your butter so it doesn’t burn.  

1

Cook Chicken
- Turn oven to 400°F with oven rack in a high position.
- Heat a large ovenproof skillet over medium-high.
- Wash lemon and cut in half.
- Drain chicken thighs and pat dry with paper towel. Season well with salt and pepper.
- Place chicken skin-side down in hot skillet. Cook for 4-5 minutes, until skin is golden and crispy. Turn chicken over and cook another 3-4 minutes.
- Place lemon halves flat in skillet. Put skillet in oven.
- Set a timer for 15 minutes and cook until chicken is at an internal temperature of 165°F. 

2

Cook Vegetables
- Meanwhile, line a baking sheet with foil.
- Toss mixed roasting vegetables on baking sheet with 2 tbsp. olive oil. Season to taste with cayenne pepper and salt.
- Put baking sheet in oven and set a second timer for 15 minutes.

3

Prepare Sage
- Wash, pick and chop sage leaves.

4

Cook Rice
- RInse and drain basmati rice in a fine mesh sieve.
- Heat 2 tbsp. butter in a small pot over medium until bubbling and beginning to brown.
- Stir sage, onions, and half of the garlic into pot. Cook for 1 minute or until fragrant.
- Add basmati rice and 1 ½ cups salted water to pot and bring to a boil.
- Reduce heat to low and cover with a lid. Cook for 12-15 minutes or until grains are tender.

5

Finish Roasting Vegetables 
- When timer for vegetables goes off, remove vegetables from oven.
- Add honey and remaining garlic to vegetables.
- Using a spatula, toss vegetables until evenly coated.
- Turn broiler on to 500°F. Return baking sheet to oven and cook vegetables for 3-5 more minutes, until golden and tender. 
- Monitor closely to prevent burning.

6

Serve
- Divide rice and vegetables onto serving plates.
- Place chicken on the side and squeeze roasted lemon juice over chicken.
- Enjoy!

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