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Lemon Butter Chicken with Fingerling Potatoes, Garlic Kale
Bone in Chicken Breasts
Lemon Compound Butter*
Red Pepper Flakes
1.Preheat the oven to 450. And take the butter and chicken out and put it on top of oven to allow it to get to room temperature.
2.In a large cold pan add your Fingerling, a good amount of olive oil, about a table spoon per serving, and season the potatoes with salt and pepper. Then make sure they are all cut side down.
3.Back to the chicken – once the butter is soft. Remove from package and get very dry with a paper towel. Salt and pepper both sides. Then you are going to use your fingers to loosen the skin between the breast and skin. Using a spoon put the compound butter under the skin and work it over breasts for even coating. If you have any remaining butter you could place on top of the skin. Then place the chicken breast right on top of the potatoes and into the oven
1.Roast both for 26-28 minutes.
2.Take out of the oven when fully cooked threw an allow to rest for at least 5 minutes. And finish with slicing off a quarter of the lemon and squeezing it on top as it rest.
4.Mean while - Kale - Heat olive oil in large, sauté pan over medium heat.
1.Add the garlic and red pepper flakes, and cook, stirring, until fragrant, about 30 seconds (do not let the garlic brown).
2.Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added.
3.Add in the salt and pepper.
4.Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
5.Remove from the heat, slice off a quarter of the lemon and squeeze it over the kale, and add the Sliced Almonds!