Apple Cider Roast Chicken with Cheddar Mashed Potatoes
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Ingredients & Equipment
What we send
- 1russet potato
- 2boneless chicken breasts
- 8 ouncesshredded Brussels sprouts
- 2 tablespoonsheavy cream
- 1 ounceshredded white Cheddar cheese
- 2 packetsunsalted butter
- 4 ouncesmilk
- 1/2 cupapple cider
- 1 tablespoonapple cider vinegar
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- 12" large ovenproof pan
- potato masher (optional)
Preheat oven to 425°F. Peel shallot and mince. Pat chicken dry with paper towel. Peel potato and cut into ½-inch dice, then place in a medium pot. Cover with cold water and season generously with salt, then bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes. Drain and return to pot, off heat, then cover and set aside.
While potatoes boil, place a large ovenproof pan over medium heat. Season chicken all over with ½ teaspoon salt and pepper as desired. When pan is just smoking, add chicken skin-side down and sear until skin is golden brown and easily lifts from pan, 8-9 minutes. Transfer chicken to a plate, skin-side up, leaving behind any juices in pan.
Add Brussels sprouts to pan from chicken over medium heat and toss to coat with any pan juices. Season with ¼ teaspoon salt and pepper as desired and cook to soften slightly, about 2 minutes. Return chicken to pan, skin-side up, nestling into Brussels sprouts. Transfer to oven and roast until Brussels sprouts are golden and chicken is cooked through and no longer pink, 12-15 minutes. Divide between 2 serving plates, reserving pan for gravy.
While chicken roasts, add heavy cream, Cheddar, butter, and half of milk to pot with potatoes. Using a large fork or potato masher, mash until smooth. Taste and add more salt and pepper as desired, then cover to keep warm until serving. Save remaining milk for your morning coffee.
Make Pan Gravy
Add 1 teaspoon olive oil to pan from chicken over medium-high heat. When oil is shimmering, add shallot and cook until translucent, 1-2 minutes. Add apple cider and apple cider vinegar and cook, scraping up any browned bits from bottom of pan, until liquid has reduced by half, about 4 minutes. Remove pan from heat. Taste and add salt and pepper as desired.
Plate Apple Cider Roast Chicken
Spoon pan gravy over chicken. Serve with Cheddar mashed potatoes and roasted Brussels sprouts and dig in!