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OLD Weeknight Roast Chicken

with roasted vegetables and pan gravy
4.3 stars
(127 reviews)
  • Egg-Free
A skin-on, boneless chicken breast gets marinated with rosemary, garlic, and thyme, then roasted to perfection. This is served over a medley of yukon gold potatoes, carrots, brussels sprouts, and cauliflower and delivered with a simple pan-gravy made from the leftover juices from roasting the chicken. It's the perfect comfort food for those busy weeknights where you barely have enough time to have a nice meal in between work and taking the kids to practice. If this is an off-night, put the kids to bed early and enjoy this meal with an oaky Chardonnay or a local pale ale.
Nutrition
Per Serving*
1.0 Per Container
Calories 500
Total Fat 19g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 150mg
Sodium 250mg
Total Carbs 22g
Dietary Fiber 5g
Sugars 4g
Protein 58g
Vitamin A 8996IU
Vitamin C 57mg
Calcium 54mg
Iron 1mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
Just right
2 Stars
It was bland.
3 Stars
Needed more gravy (the little cup wasn't even full!)
2 Stars
Texture of chicken seemed ofg
5 Stars
Delicious moist meat with great roasted veges.
5 Stars
Super moist, healthy, and lots of veggies. Loved it!
5 Stars
Really delicious!
3 Stars
Needs a bit more gravy. Veggies good but could have been larger. Chicken kind of dry. Would have again tho.
5 Stars
Just as delicious is the roast chicken dinners I used to make, but with none if the work!

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