This Sunday-dinner-worthy dish is our spin on traditional pot roast made with herb marinated, roasted chicken, carrots, and potatoes. A savory pan gravy is the vibrant, tasty “bow” that ties it all together.
470 cal |
contains: milk (ghee)
Herb Butter Chicken (Chicken Thigh, Grass-Fed Ghee [Unsalted Butter {Cream, Milk}], Garlic [Garlic, Water, Citric Acid], Olive Oil, Sea Salt, Rosemary, Black Pepper, Thyme) Pan Gravy (Chicken Broth [Filtered Water, Organic Chicken, Organic Onion, Organic Celery, Organic Carrot, Sea Salt, Natural Chicken Flavor, Organic Spices], Onion, Celery, Olive Oil, Dijon Mustard [Distilled Vinegar, Water, Mustard Seed, Salt, Chardonnay Wine, Spices, Turmeric], Apple Cider Vinegar [Organic Raw Apple Cider Vinegar], Water, Tomato Paste, Minced Garlic [Garlic, Water, Citric Acid], Arrowroot Flour, Smoked Paprika, Sea Salt, Black Pepper, Thyme, Bay Leaf) Roasted Carrots and Potatoes (Carrots, Red Potatoes, Olive Oil, Lemon Juice, Sea Salt, Black Pepper, Garlic Powder, Dried Oregano), Parsley
Made in a kitchen that uses milk, egg, fish, shellfish, tree nut, peanut and soy ingredients.
calories
protein
33g
carbs
32g
fat
24g
6g fiber, 10g sugar, and 1270mg sodium
transfer to oven-safe dish; pour sauce; cover with foil
14-16 minutes at 350 F
Recommended for best flavor
Loosen lid
pour sauce; cover with loose lid to vent; heat
1:35-1:45 min
Best when you're in a hurry