Marinated Chicken

Cooking Instructions

Instructions

1. Preheat the oven to 450F.

2. Remove chicken from the packaging. Pat dry the skin of the chicken with a kitchen towel or paper towel. Your chicken is already seasoned and ready to roast, but if you wish to add additional salt, pepper or spices such as coriander, cumin or caraway, now is the time to do it. Place the chicken on a roasting pan or on top of a pile of vegetables if you desire. Let rest at room temperature for about 30 minutes.

3. Place chicken into the preheated oven. Because the bird is spatchcocked and we are roasting at a high temperature, the chicken will likely cook faster than you expect. Roast until the breast meat registers around 165F on a kitchen thermometer, around 45 minutes.

4. When the chicken is ready, remove it from the oven. Allow to rest for at least 15 minutes before carving.

5. Carve your chicken however you prefer and enjoy!


Marinated Chicken Meal

Meal Kit Cooking Instructions

1. Preheat the oven to 450F.

2. Peel beets, trimming away the tops and tails. Cut according to your preferred size and shape. For beets, celery root, and other round root vegetables, we suggest cutting them into medium sized rustic chunks. The shape isn’t especially important, as long as they are all of a similar size to ensure even cooking.

3. Toss the vegetables with 1⁄2 tablespoon of a cooking oil of your choice (our favourite is sunflower), season with salt and pepper. Line a sheet tray with parchment paper or tin foil and place the seasoned vegeta- bles in a mound in the center.

4. Remove chicken from the packaging. Pat dry the skin of the chicken with a kitchen towel or paper towel. Your chicken is already seasoned and ready to roast, but if you wish to add additional salt, pepper or spices such as coriander, cumin or caraway, now is the time to do it. Place the chicken on top of the pile of vegetables. Let rest at room temperature for about 30 minutes as you prepare the potatoes.

5. Clean the potatoes of any residual earth. Place in a pot, fill it with water, and add 1⁄4 cup of kosher salt. Bring to a boil over medium high heat, then reduce to a simmer. Cook until very tender, but not quite falling apart. When fully cooked, drain and spread across a parchment or foil lined sheet tray. Allow any excess moisture to evaporate, or pat dry with a towel. Pour a few good glugs of your preferred cooking oil over the potatoes, rolling them in it to coat evenly (we recommend sunflower). Gently press the potatoes until the skins crack. Be careful not to completely smash the potatoes, you want them to still be in one piece. Season with a little bit of salt and pepper.

6. Place chicken and vegetables into the preheated oven. Because the bird is spatchcocked and we are roasting at a high temperature, the chicken will likely cook faster than you expect. Roast until the breast meat registers around 165F on a kitchen thermometer, around 45 minutes.

7. Once the chicken has been in the oven for 15 – 30 minutes, place the potatoes in the oven below the chicken. Roast in the oven for 20 – 30 minutes until crispy.

8. When the chicken is ready, remove it from the pile of vegetables. Allow to rest for at least 15 minutes before carving. Check the vegeta- bles, if they are tender they are done. If not, return them to the oven for a few more minutes.

9. Carve your chicken however you prefer. We recommend using the vegetables as a bed to lay the chicken pieces on for serving and garnishing with lemon and herbs. Spread the included aioli across a serving plate and pile the potatoes on top.

10. Enjoy your meal!