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Pink Lemon Chicken Piccata

with Herbed Potatoes & Green Beans

Cooking time

35 minutes

Servings

2/4

Calories

590 /serving

Pink lemon? Yes, this special variety of our favourite citrus is as pretty on the inside as it is on the outside. First discovered by chance in California in the 1930s, the varietal is now bred more and more widely by fans of its striped yellow-and-green rind and beautiful blush pink flesh. But as chefs, what we’re most interested in is its unique flavour! Pink lemon has a floral, perfumed citrus taste and lovely level of tartness that will shine in this piccata sauce, draped all over the tender chicken. Luckily you’ll also have a side of potatoes, carrots and green beans to soak up every last drop.

We will send you:

  • 4 Chicken thighs
  • 450g Potatoes
  • 170g Green beans
  • 200g Nantes carrots
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Pink lemon
  • 10g Capers
  • 30g Vegetable demi-glace
  • 8g Chicken & veg spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, basil, marjoram, thyme, parsley, rosemary, fennel, mint)

Contains: Mustard

You will need:

Large pan
Zester
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
22 g
Saturated Fat
4 g
Sodium
930 mg
Total Carbs
60 g
Sugars
10 g
Protein
42 g
Fibres
9 g
Preparation
a picture
Roast the potatoes & carrots
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
a picture
Mise en place
While the carrots and potatoes roast, zest the pink lemon. Cut off the top and bottom of the lemon so it sits flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the segments; halve the segments crosswise. Trim off and discard the stem ends of the green beans. Mince the garlic. Finely chop the parsley leaves and stems.
a picture
Cook the green beans
In a large pan, heat a drizzle of oil on medium-high. Add the green beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ½ the garlic, up to ½ the pink lemon zest (to taste) and 1 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
a picture
Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the piccata sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring, 30 seconds to 1 minute, until fragrant. Add the capers, demi-glace, as many of the pink lemon segments as you’d like, ½ the parsley and ⅓ cup water (double for 4 portions); season with S&P to taste. Cook, scraping up any fond from any bottom of the pan, 3 to 4 minutes, until thickened. Return the chicken to the pan and toss to combine.
a picture
Plate your dish
Divide the finished potatoes, carrots and green beans between your plates. Top with the chicken and piccata sauce. Garnish with the remaining parsley and as much of the remaining pink lemon zest as you’d like. Bon appétit!

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