Call this bundle an episode of Extreme Makeover. Pale sous vide chicken goes in a hot oven, and with a bit of midweek magic, comes out hot, crispy and golden-brown 30 minutes later. Green veggies and beans in the same pan? That’s just a bonus. Makes 2-3 servings.
½ RoliRoti sous vide chicken
.5 lb baby broccoli
3 cloves garlic, smashed with skin on
1 jar cooked cannellini beans, drained and rinsed
1 lemon, cut into wedges
1 pinch parsley
You probably have:
Salt & pepper
Step 1: Preheat oven to 425ºF. Place the sous vide chicken skin-side up in a large oven-safe pan (cast iron, or a lined sheet pan will also work). Add baby broccoli and beans to the same pan. Drizzle everything with a bit of olive oil, and tuck the garlic cloves and lemon around the meat and veggies.
Step 2: Place pan in hot oven and bake for about 30 minutes, or until the chicken is beautifully crispy and golden.
Step 3: Toss everything together with the pan juices from the chicken. Carve and enjoy!