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Pesto Chicken with Fingerling Potatoes and Peas
- Bone in Chicken Breast
- Fingerling Smashed Potatoes
- English Peas
1.Preheat oven to 425º.
2.Fingerling Potatoes – On a sheet pan.
1.Liberally cover potatoes with salt, pepper, and olive oil.
2.Roast for 25-35 minutes.
3.Check on the progress 15 minutes in - It might be necessary to flip. The potatoes are ready when they are nice and golden brown.
4.When they are done, toss about three tablespoons of the pesto together with the potatoes.
3.Chicken – With an oven ready pan or cast-iron skillet get pan and oil very hot but not smoking.
1.Pat the chicken dry with a paper towel. Then salt and pepper both sides.
2.Carefully, place the chicken skin side down in pan for about 4-5 minutes until skin is golden brown, making sure to brown all the skin.
3.Flip the chicken over to the other side and throw into the oven for 22-24 minutes.
4.Internal temperature should read around 160º - 165º. Please reference the back for the Finger Test Chart.
5.Right after you take the chicken out of the oven, spread pesto over the skin of the chicken and allow it to rest for 5 – 10 minutes.
4.Meanwhile Blanch Peas – Bring pot of water to boil, add a good helping of salt to water.
1.Once boiling, add peas for 2-4 minutes.
2.Drain the peas and put them back into the pot. Add all the remaining pesto, salt, pepper, and with the back of a fork (or potato smasher) smash and mix the peas.
5.ADD Serving Instructions!