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About the Dish

  • Root Vegetables

    Root Vegetables

  • Onion

    Onion

  • Potatoes

    Potatoes

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Butter

    Butter

  • Southern Links Mustard BBQ Sauce

    Southern Links Mustard BBQ Sauce

  • Orange

    Orange

  • Chicken Breast

    Chicken Breast

  • Parsley

    Parsley

  • Sage

    Sage

METHOD

1
MISE EN PLACE • Heat oven to 425°F. • Peel onion; cut into 1/2-inch dice. • Trim root vegetables; cut into 1-inch pieces. • Cut potato into 1-inch pieces. • Zest orange; squeeze 2 tablespoons juice (save remaining orange for another use). • Pick and chop parsley and sage leaves.
2
• On a baking sheet, toss together root vegetables, onion, potato, 1/4 teaspoon French Picnic salt and 1 teaspoon cooking oil. • Break butter into pieces, and scatter over vegetables. • Roast in oven for 10 minutes.
3
While vegetables roast: • Season chicken on all sides with a total 1/4 teaspoon French Picnic salt. • In a bowl, combine Southern Links mustard sauce, zest and measured juice. • In another bowl, toss chicken with half of sauce. Reserve remaining sauce for serving.
4
• Remove baking sheet from oven. Stir half of the herbs into vegetables. • Clear a space in the center of the pan. Add chicken.
5
Return pan to oven. Cook until chicken is opaque throughout and vegetables are tender, 10-12 minutes.
6
• Divide chicken and vegetables between 2 plates. • Add any cooking juices to remaining sauce. • Garnish with remaining herbs, and serve with remaining sauce. Enjoy!