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Roast_chicken_reheating

Reheating Instructions Easter Dinner

Equipment Required 

  • Parchment lined sheet pan to roast the chicken
  • A salad bowl & serveware
  • A small saucepan
  • A rubber spatula or whisk 
  • A larger saucepan filled with 2 inches of water, with a glass bowl set on top + a whisk

Instructions

1. Preheat your oven to 375 degrees Fahrenheit

2. Roast the marinated chicken on a parchment-lined sheet pan for 1 hour, or until juices run clear when you cut between a leg and thigh. 

3. Remove the chicken from the pan, place it on a carving board, and cover with foil for roughly 20 minutes.

4. On the same sheet pan, place the roasted Garlic and Lemon broccolini with Parmesan, and reheat for 8-10 minutes while the chicken rests.

5. While the chicken is resting and the vegetables are in the oven, place the mashed potatoes over a bain-marie and whisk them until they’re piping hot. Keep them warm by lowering the heat to low and whisk them occasionally. If the potatoes dry out a bit, add a splash of milk or cream, or a knob of butter and whisk.

6. Add the mushroom gravy to a small saucepan, bring to a simmer, and transfer to a gravy boat when hot!

7. Toss the salad with our house-made Champagne Vinaigrette

8. Warm up the hot-cross buns for 3 to 4 minutes in the oven, then slather them with butter.

9.Enjoy the roast chicken feast, and don’t forget to save room for coconut cream pie!

Thank you

Triet and I would like to extend our heartfelt gratitude to each of you for choosing our roast chicken dinner Easter meal kit this year. Your support means the world to us, and we are thrilled to have been part of your celebration. 

We look forward to helping you make the next holiday celebration just as easy! 

With love, 

Jesse & Triet