Bistro Style Roasted Chicken + Oven Roasted Vegetables
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. .
Remove cover from container and set aside jus
Oven: Heat oven to 375 degrees. Bake for 15-20 minutes or until warm throughout. Garnish and serve.
Microwave: 2-3 minutes, until warmed throughout.
free-range, antibiotic free chicken, potatoes, carrots, olive oil, whole grain mustard, dates, garlic, orange, lemon, fennel seeds, crushed red pepper, marjoram, thyme, salt, pepper Allergens:
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: 810
- Fat: 15g
- Carbohydrates: 26g
- Protein: 137g
