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Portuguese-Style Roasted Chicken Breasts

Baby Potatoes, Cabbage Slaw & Lemon-Garlic Sauce

Cooking time

35 minutes

Servings

2/4

Calories

730 /serving

Portuguese cooks are proud masters of roasted chicken, due in part to a little chili pepper called piri piri that made its way into the cuisine via Africa. In this recipe, it brings a distinctive flavour to the bird and the baby potatoes, which you’ll coat in a full-bodied rub made from tomato paste, lemon, garlic and a generous dose of our Piri Piri Punch spices (it also includes paprika, hickory and cardamom). Serve hot from the oven, accompanied by a fresh carrot-cabbage-scallion slaw and a warm lemon-garlic sauce for some Lisbon love.

We will send you:

  • 2 Chicken breasts
  • 300g Shredded red cabbage
  • 200g Carrots
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lemon
  • 450g Baby potatoes
  • 15ml Tomato paste
  • 45ml Sweet Cider vinaigrette
  • 30g Vegetable demi-glace
  • 14.25g Piri Piri Punch spices (salt, paprika, garlic, onion, lemon peel, ginger, cardamom, oregano, piri-piri, smoked hickory flavour, lemon oil, brown sugar)

Contains: Mustard

You will need:

Small pan
Zester
Peeler
Sheet pan
Grater
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
5 g
Sodium
640 mg
Total Carbs
69 g
Sugars
17 g
Protein
47 g
Fibres
14 g
Preparation
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Prepare the rub
Preheat the oven to 450°F. Zest and juice the lemon. Mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, make the rub by combining the tomato paste, white bottoms of the scallions, ½ of each the lemon zest and juice, ½ the garlic, ¾ of the spice blend, ½ tbsp water and 2 tbsp olive oil (double the water and olive oil for 4 portions); season with S&P and stir to combine, breaking up the white bottoms of the scallions against the side of the bowl.
a picture
Roast the chicken & potatoes
Halve the potatoes (or quarter if large). Pat the chicken breasts dry with paper towel; season with S&P. On a lined sheet pan, toss the chicken* with ½ the rub and arrange in a single, even layer. Toss the potatoes with the remaining rub and arrange in a single, even layer around the chicken. Roast in the oven, 20 to 25 minutes, stirring the potatoes halfway through, until the chicken is cooked through and potatoes are fork-tender. Set aside in a warm spot.
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Make the slaw
While the chicken and potatoes roast, trim off and discard the tops of the carrots. Peel and grate the carrots, and transfer to a large bowl. Add the cabbage, vinaigrette and up to ½ the green tops of the scallions (to taste); season with S&P to taste and toss well to combine.
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Make the lemon-garlic sauce
In a small pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, stirring constantly, 30 seconds to 1 minute, until fragrant. Add the demi-glace and season with the remaining spice blend; gradually add as much remaining lemon juice and zest as you’d like (start with ¼ of each). Cook, stirring occasionally, 2 to 3 minutes, until slightly reduced. Season with S&P to taste.
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Plate your dish
Divide the roasted potatoes, chicken (slice beforehand if desired) and slaw between your plates. Garnish with as many remaining green tops of the scallions as you’d like. Serve the lemon-garlic sauce on the side. Bon appétit!

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