Recipe

Roast Onion and Balsamic Chicken

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Roast Onion and Balsamic Chicken

It's chicken and mash but the DailyDish way, paired with balsamic, thyme a "hide the veg" cauliflower and potato mash and green beans.




Ingredients to serve 2

  • 2 x Chicken Breast
  • 3 x Baby Onions - halved and peeled
  • 75ml x DD Balsamic Glaze
  • 5g x Thyme - leaves pulled from stem
  • ½ head x Cauliflower - cut into small florets
  • 250g x Potatoes - peeled and diced
  • 250g x Green Beans
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 6 x Baby Onions - halved and peeled
  • 150ml x DD Balsamic Glaze
  • 10g x Thyme - leaves pulled from stem
  • 1 head x Cauliflower - cut into small florets
  • 500g x Potatoes - peeled and diced
  • 500g x Green Beans
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C, bring a medium saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands, cauliflower, potatoes and green beans well. Rinse your thyme thoroughly and drain on paper towel.

Gino's Tip

Cauliflower cores and leaves are so tasty and we never waste them in our test kitchen, you can chop them up and add them to your cook.

Step 1 - Baby Onions and Green Beans

Toss your halved baby onions with olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 18-20 minutes, meanwhile, toss your green beans with olive oil salt, and pepper. Halfway through cooking your onions add scatter over your green beans and cook until your onions are lightly browned and your green beans are tender.

Step 2 - Butter Cauliflower and Potato Mash

Cook your cauliflower floret and diced potatoes in a medium saucepan of salted water for 12-15 minutes until tender. Drain through a colander then rustically mash with your butter and some warm milk. Taste and season to your liking with salt and pepper.

Step 3 - Balsamic Chicken

Season your chicken breast with salt and pepper. Heat a large frying pan over med-high heat, add a drizzling of olive oil, once your pan is hot and just about smoking, fry your chicken breasts for 3-4 minutes on each side. Transfer to your chopping board, reduce your heat to low in your pan, and add your DD Balsamic Glaze, once it has warmed through add your thyme and whisk until your sauce has melded.

To Serve

Divide your butter cauliflower and potato mash amongst your servings and top with your onions and green beans, your chicken, and drizzling over your sauce lavishly.