Bistro Style Roasted Chicken
Juicy roasted bone-in chicken is served with garlic potatoes, carrots and a side of lemon-thyme chicken jus. We marinate our chicken for more than 24 hours in a blend of fresh citrus, marjoram, fennel, dijon, and garlic. We then slow-roast it to a perfect deep-golden brown with crispy skin and tender, juicy meat. Served with a side of garlic roasted potatoes and carrots and a drizzle of lemon-thyme jus, this is a bistro style dinner you can have in the comfort of your own home. Chicken sourced from Illinois' TJ's Poultry Farm.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.
Whole chicken, carrot, spinach, garlic, yukon gold potato, salt, pepper, lemon chicken ju: lemon juice, thyme, and chicken stock
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 400
- Fat: 9g
- Carbohydrates: 51g
- Protein: 35g
