I think I just found the perfect dish! This dish is called old bay buttered-up chicken and consisted of garlic mashed potatoes, roasted veggies, and chicken. They way that the mashed potatoes and the chicken taste together are truly magical and just melt in your mouth!
For this dish you will need a small bowl, peeler, medium pot, strainer, potato masher, baking sheet, paper towels, and a large pan.
Tips and Tricks:
Carrots: Why should you cut the carrots into ‘green bean sized pieces in the initial steps? This way, the veggies will cook evenly and at the same pace when roasted.
Old Bay Butter: Zesty spices and hot sauce are blended into butter for an epic chicken topper. You can buy the old bay spice in your nearest grocery store. However, if you are up for making it, there should be many recipes online, but beware as it consists of about 18 herbs and spices. If you are not up for doing either, you can substitute Old Bay Seasoning with seafood seasoning, paprika or celery salt.
Butter: Before you start the dish take out your butter and let it rest outside for a little bit as it will be soft when it ready for use.
Cooking time: 45 min Calories: 680 Ingredients:
24 oz Yukon Gold Potatoes
2 scallions
2 cloves garlic
12 oz carrots
4 TBSP sour cream
12 oz green beans
20 oz Chicken Cutlets
3 tsp Old Bay Seasoning
1 tps Hot sauce
2 TBSP Chicken Stock Concentrates
Instructions:
Preheat oven to 425 degrees and wash and dry all produce
Place 4 TBSP butter in a small microwave-safe bowl: bring to room temperature
Dice potatoes into ½ inch pieces. Peel garlic. Trim, peel, and halve the carrots lengthwise, slice into green-bean-sized pieces. Trim and thinly slice scallions separating the whiles from the greens.
Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 min
Reserve ½ cup potato cooking liquid then drain and return potatoes to pot. Mash potatoes with sour cream and 2 TBSP butter until smooth, adding slashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
While potatoes cook, trim green beans if necessary. Toss carrots and green beans on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until veggies are tender; 15-20 min.
Meanwhile to bowl with softened butter add 1 tsp Old Bay Seasoning and hot sauce to taste, mix to combine.
Pat chicken dry with paper towels and season with 2 tsp Old Bay seasoning
Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, 3-5 min per side.
Heat a drizzle of oil in the same pan over medium-high heat. Add scallion whites, cook stirring, until softened, 1 min.
Stir in stock concentrate and 1/3 cup water. Simmer until thickened, 1-2 min.
Turn off heat and stir in 1 TBSP plain butter until melted
If necessary, reheat the mashed potatoes with a splash of potato cooking liquid over low heat for 1-2 min.
Divide between plates and place a dollop of Old Bay butter on chicken and pan sauce. Garnish with scallion greens and serve.
ENJOY! 😊
Comments