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Apple Cider-Glazed Chicken with Rosemary Roasted Potatoes

Apple, Kale & Red Cabbage Slaw

Cooking time

30 minutes




620 /serving

The kids will love this sweet and sour apple cider vinegar glaze, which brightens up plump, juicy chicken in a palate-pleasing way, coating yummy chicken and pairing perfectly with rosemary roasted potatoes. Apple slices also add their tart, juicy crunch to the slaw. Toss them with pre-shredded red cabbage and kale ribbons, so you can spend more time enjoying this meal—and less time making it!

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 150g Shredded red cabbage
  • 100g Chopped kale
  • 680g Baby potatoes
  • 1 Apple
  • 1 Bunch of rosemary
  • 12g Chicken demi-glace
  • 10g Dijon mustard
  • 45ml Apple cider vinegar
  • 120ml Apple juice
  • 27g Flavours of Amalfi spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
3 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
9 g
990 mg
Total Carbs
49 g
12 g
44 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Pick the rosemary leaves off the stems; roughly chop the leaves, discarding the stems. Halve the potatoes (or quarter if very large). On a lined sheet pan, toss the potatoes with as much of the rosemary as you’d like and a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Start the slaw
While the potatoes roast, in a large bowl, add the cabbage, kale, ½ the apple cider vinegar, ⅔ of the Dijon mustard and 4 tbsp olive oil; season with S&P and toss to combine.
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Cook the chicken
While the potatoes continue to roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the apple cider glaze
Heat the reserved pan of fond on medium. Add the demi-glace, apple juice, remaining apple cider vinegar, remaining Dijon mustard and ⅓ cup water; season with the remaining spice blend. Cook, stirring occasionally, 3 to 4 minutes, until thickened. Stir in 3 tbsp butter and cook, stirring constantly, 1 to 2 minutes, until combined.
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Finish the slaw & serve
While the glaze cooks, core and julienne the apple (or thinly slice). Add the apple to the slaw; toss to combine. Divide the roasted potatoes, slaw and chicken between your plates. Spoon the cider glaze over the chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.