Herb-Roasted Chicken

Herb-Roasted Chickenwith Caramelized Spring Vegetables

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.

  • Low Carb Diet
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Calories590
Protein46g
Total Carb55g
Total Fat32g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    unsalted butter
  • shallot
    shallot
  • leek
    leek
  • red radishes
    red radishes
  • broccolini
    broccolini
  • chives
    chives
  • boneless chicken breasts
    boneless chicken breasts
  • herbes de Provence
    herbes de Provence
  • sugar
    sugar
  • white wine
    white wine
  • fava beans
    fava beans
  • crisped quinoa
    crisped quinoa

What You'll Need

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