Chicken Provencale With Cauliflower-Potato Gratin
Juicy roasted bone-in chicken is served with garlic potato and cauliflower gratin. 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. This is a bistro style dinner you can have in the comfort of your own home!
Remove plastic cover from container and set aside any garnishes. Oven: preheat to 350 degrees, place on a sheet pan and bake for 10 minutes. Stir food, then continue to bake for 5-10 minutes or until warm throughout. Microwave: 2-3 minutes or until warm throughout. Garnish and serve.
Chicken, herbs, salt, pepper, olive oil, orange, potato gratin: russet potatoes, garlic, leeks, thyme, parsley, cauliflower, shallot, ghee, nutritional yeast, horseradish, almond milk, curry powder and nutmeg Allergens: Nuts (almond milk)
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: 410
- Fat: 16g
- Carbohydrates: 16g
- Protein: 49g
