Roasted Airline Chicken Recipe
Brussel sprouts, sweet potato puree, garlic lemon butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare Sweet Potato Puree
Peel and cube the sweet potatoes. Boil in salted water for about 15-20 minutes until tender. Drain and blend until smooth. Set aside.
- 2
Roast the Brussel Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the brussel sprouts and cut them in half. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- 3
Cook the Airline Chicken
Season the airline chicken breasts with salt and pepper. In a hot skillet, add a bit of olive oil and sear the chicken for 4-5 minutes on each side until golden. Transfer to the oven and roast for an additional 15-20 minutes until cooked through.
- 4
Make Garlic Lemon Butter Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Squeeze in the juice of the lemon and mix well. Remove from heat.
- 5
Plate the Dish
On a serving plate, spread a layer of sweet potato puree, top with roasted brussel sprouts, and place the airline chicken on top. Drizzle with garlic lemon butter sauce and garnish with chopped parsley.