Past Recipes
Cider-Garlic Chicken

Cider-Garlic Chicken with Smashed Potatoes and Sautéed Greens

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This hearty chicken dinner feels like fall in all the ways, from the use of apple cider vinegar in the marinade to a side of hearty, seasonal dinosaur kale and mustard greens. Lemon, oregano, and rosemary add even more flavor to the chicken, which gets seared until golden brown, and served with the greens and crispy roasted potatoes. It’s flannel season. 

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 43g
  • Total Carb 48g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    • 2 cloves
    • garlic
  • lemon
    • 1
    • lemon
  • apple cider vinegar
    • 2 tablespoons
    • apple cider vinegar
  • grapeseed oil
    • 2 tablespoons
    • grapeseed oil
  • yellow onion
    • 1
    • yellow onion
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • mustard greens
    • 2 ounces
    • mustard greens
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • oregano
    • 1/8 ounce
    • oregano
  • rosemary
    • 1/8 ounce
    • rosemary
  • red-skinned potatoes
    • 1 pound
    • red-skinned potatoes

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Make Marinade

    Make Marinade

    Preheat oven to 450°F. Halve lemon and thinly slice 1 half. Using the flat side of a knife, gently crush 1 garlic clove. Rinse oregano. In a large shallow bowl, whisk together grapeseed oil, apple cider vinegar, crushed red pepper (skip or use half for less heat), 2 tablespoons olive oil, ½ teaspoon salt, and black pepper to combine. Add whole rosemary sprigs, sliced lemon, crushed garlic clove, and whole oregano sprigs.

  2. Marinate Chicken

    Marinate Chicken

    Pat chicken dry with paper towel, add to bowl with marinade, and turn to coat. Set aside to marinate at room temperature, about 20 minutes. Meanwhile, rinse potatoes, cut into ½-inch pieces, and place on a baking sheet. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until potatoes begin to brown and soften, about 20 minutes.

  3. Prepare Ingredients

    Prepare Ingredients

    While potatoes roast, rinse mustard greens and kale thoroughly (they tend to hide a lot of dirt in their leaves). Trim and discard long stems, then roughly chop mustard greens and kale leaves into bite-size pieces. Cut remaining lemon into wedges for serving. Peel onion, halve, and thinly slice. Mince remaining garlic. Use any remaining downtime while you wait on the potatoes to set the table.

  4. Smash and Finish Potatoes

    Smash and Finish Potatoes

    After 20 minutes of roasting, remove potatoes from oven, and toss or stir to loosen from sheet. Using a large fork, gently press potatoes to flatten slightly and break skins. Scatter over onion and minced garlic, and drizzle with olive oil. Continue roasting until potatoes are browned and crisp, 10-15 minutes more. Meanwhile, remove and discard lemon, garlic, and herb sprigs from bowl with chicken.

  5. Cook Chicken

    Cook Chicken

    Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, remove chicken from marinade, reserving marinade on the side. Add chicken to pan, skin-side down, and sear until beginning to brown, about 5 minutes. Flip chicken and pour reserved marinade around in pan. Cook until chicken is no longer pink, about 5 minutes more. Transfer to a plate skin-side up, leaving juices behind in pan.

  6. Sauté Greens and Plate

    Sauté Greens and Plate

    Place pan from chicken over medium heat. When juices are sizzling, add mustard greens and kale and cook, stirring, until just wilted, 3-4 minutes. Taste and add salt and black pepper as desired. Serve cider-garlic chicken with smashed potatoes, sautéed greens, and lemon wedges for squeezing over. Dig in!

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