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pot roast chicken
31

pot roast chicken

Paleo, Gluten Free

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

Ingredients

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.

Nutrition Profile

470

calories

protein

33g

carbs

32g

fat

24g

6g fiber, 10g sugar, and 1270mg sodium

How to Prepare

Oven

transfer to oven-safe dish; pour sauce; cover with foil

14-16 minutes at 350 F

Recommended for best flavor

or

Microwave

Loosen lid

pour sauce; cover with loose lid to vent; heat

1:35-1:45 min

Best when you're in a hurry