Roast chicken and asparagus with egg and mustard vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roast chicken and asparagus with egg and mustard vinaigrette

Dairy-Free, Gluten-Free, Soy-Free, Paleo

2 Servings, 470 Calories/Serving

5–20 Minutes

Juicy roast chicken is simply prepared with a quick sear that’s finished in the oven. A zesty vinaigrette of salty capers, dill and sharp mustard accompanies lightly charred spring asparagus. Grated egg gives an extra protein boost and a creamy texture for a unique look and preparation.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 egg
  • 2 bone-in
  • skin-on chicken thighs
  • 1 tablespoon capers
  • small bunch dill
  • 1 shallot
  • 1 lemon
  • 1 tablespoon coarse ground dijon mustard
  • 6 ounces asparagus

Nutrition per serving

40

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Boil egg

Preheat oven to 400°F. Place egg in saucepan over the stovetop and add enough water to submerge. Bring to a boil on high heat, then take off heat, cover and let sit for 12 minutes to hard boil. Remove egg from pan and run under cold water. Set aside to cool.

2

Sear, bake chicken

Heat 1 tablespoon oil on medium until shimmering. Pat chicken dry with paper towels and season with a pinch of salt and pepper. Place chicken into skillet skin-side down and sear until skin is crisp and golden brown, 3 to 4 minutes. Flip chicken and cook for another 30 seconds to sear. Transfer skillet to preheated oven. (Transfer to a cooking sheet if ovenproof pan not available.) Bake until chicken is opaque and cooked through, 12 to 15 minutes.

3

Make vinaigrette

*Mince capers and dill.
*Peel and mince shallot.
*Zest half of lemon.
In a small bowl combine capers, dill, shallots and lemon zest with mustard, juice of the lemon and 2 tablespoons oil. Mix thoroughly to combine and add a pinch of salt and pepper to taste.

4

Cook asparagus, sieve egg

Drain most of chicken grease from skillet, reserving about 1 tablespoon to cook asparagus. Place skillet on medium high heat. Once hot, add asparagus and a pinch of salt. Cook, tossing gently, until soft and slightly charred, 3 to 5 minutes. Meanwhile peel egg, slice in half and separate yolk from white. Using a zester or a grater, grate egg whites and yolk separately into a bowl on the smallest holes. Gently mix together egg whites and yolks.

5

Finish, plate

Divide chicken and asparagus evenly between two plates. Top asparagus with dill dressing and sieved egg. Sprinkle with salt and pepper to taste.