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Nan's Kitchen Roast Chicken Dinner for Two

Nan's Kitchen Roast Chicken Dinner for Two

Prep time: 25-27 minutes

True story, Fam: When the team at Nan’s Rustic Kitchen & Market first reached out to us about collaborating this past year, we had a bit of a fangirl moment. (As in, we got the email and immediately forwarded it to Chef Matt with the subject line: OMG CAN WE PLEASE MAKE THIS HAPPEN?!) 

And that’s because the whole WECO team is legit OB-sessed with the Stow, MA based farm-to-table market. Seriously, if we’re not raiding the fridge at the test kitchen, we’re zipping over to Nan’s for their epic chicken and veggie sides. We couldn’t be more excited to partner with them to bring this deliciousness into your home, happy feasting <3

In your bag

  • Herb-roasted half chicken, sage & citrus glaze
  • Green curly kale & Lemon wedge
  • Shaved Manchego cheese, crushed almonds & nutritional yeast
  • Horseradish vinaigrette
  • Roasted sweet potato obliques
  • 2 flaky country biscuits

At home

  • Large aluminum foil-lined sheet tray
  • Mixing bowl & tossy things
  • Microwave-safe bowl (optional)

The Chicken, Glaze, Potatoes, and Biscuits:

  1. Heat oven to 375F. Arrange the chicken (skin side up!) in an even layer on one side of a sheet tray, and roast for 20-25 minutes.
  2. With 5 minutes of oven time to go, add the sweet potatoes and biscuits to the other side of the tray to get them warm and toasty! Alternatively: Microwave potatoes until warmed to your liking!
  3. Once warmed to your liking, carefully remove the tray and set the sweet potatoes and biscuits aside. Coat your chicken with sage & citrus glaze, saving any extra for dunking if you want ;)
  4. Set your oven to broil, then add the chicken back in for 2 minutes ‘til the skin is nice and crisp. Every broiler is different, so keep an eye on it to make sure it doesn’t get too crisp!

The Kale Salad:

  1. Add kale, a squeeze of lemon, and S&P to a mixing bowl.
  2. Roll up those sleeves and give your kale a nice “massage” to incorporate the salt and lemon juice!
  3. Add in salad sprinkles (aka almonds, Manchego & nutritional yeast), drizzle vinaigrette all over and toss, toss, toss!
That’s it! #Dinnersolved, dinner served.

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