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Herb-Roasted Chicken

Herb-Roasted Chicken with Caramelized Spring Vegetables

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As far as elegantly easy, seasonally adaptable dinners go, roast chicken just can’t be beat. Here, the chicken’s first seared in butter for golden skin, then roasted with French herbes de Provence for seriously fragrant results. A colorful sauté of shallot, radish, leek, broccolini, and fava bean brings the bright spring touch, contrasted by a sprinkling of chive and crunchy crisped quinoa.
  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 590
  • Protein 46g
  • Total Carb 55g
  • Total Fat 32g

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

Ingredients & Equipment

What we send

  • herbes de Provence
    • 1 teaspoon
    • herbes de Provence
  • leek
    • 8 ounces
    • leek
  • white wine
    • 1/4 cup
    • white wine
  • crisped quinoa
    • 2 tablespoons
    • crisped quinoa
  • red radishes
    • 6 ounces
    • red radishes
  • sugar
    • 1 teaspoon
    • sugar
  • fava beans
    • 1/4 cup
    • fava beans
  • broccolini
    • 8 ounces
    • broccolini
  • unsalted butter
    • 4 packets
    • unsalted butter
  • chives
    • 1/4 ounce
    • chives
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • shallot
    • 1
    • shallot

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • 10" medium ovenproof pan
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Allow butter to soften at room temperature. Peel shallot and thinly slice into rings. If leek arrived with dark green tops, trim and discard them. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces with your fingers. Rinse remaining produce. Quarter radishes. Cut broccolini crosswise into 2-inch pieces. Thinly slice chives.

  2. Sear Chicken

    Sear Chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 3 packets butter in a medium ovenproof pan over medium-high heat. When butter is foamy, add chicken skin-side down and sear until skin begins to brown, about 5 minutes. Alternatively, if you don't have an ovenproof pan, sear the chicken in a regular large pan, then transfer to a baking dish, skin-side up, and wipe pan clean for Step 4.

  3. Roast Chicken

    Roast Chicken

    Flip chicken and sprinkle herbes de Provence over skin. Transfer pan to oven and roast until skin is crisp and chicken is cooked through and no longer pink, 10-12 minutes. Set aside.

  4. Caramelize Shallots

    Caramelize Shallots

    While chicken roasts, heat ½ tablespoon olive oil and remaining butter in a large pan over medium heat. When butter is foamy, add sugar and shallots and cook, stirring, until caramelized and very soft, about 5 minutes. Meanwhile, using a slotted spoon or your hands, remove leeks from water and pat dry with paper towel.

  5. Sauté Vegetables

    Sauté Vegetables

    Add leeks, radishes, and broccolini to pan with caramelized shallots and increase heat to medium high. Sauté, stirring occasionally, until vegetables are caramelizing and tender, 6-8 minutes. Add white wine and cook until mostly reduced, 1-2 minutes. Add fava beans and stir to warm through, 1-2 minutes more. Season with ½ teaspoon salt and pepper as desired, then remove pan from heat.

  6. Plate Herb-Roasted Chicken

    Plate Herb-Roasted Chicken

    Stir chives into pan with caramelized vegetables, then divide between serving plates and garnish with crisped quinoa. Plate chicken alongside, spooning over any herb butter from pan. Dig in!

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