Rosemary-Maple Roasted Chicken with Mashed Potatoes
Roasted chicken thighs seasoned with rosemary and finished with a touch of maple for a savory-sweet balance. Served with creamy mashed potatoes and roasted Brussels sprouts for a comforting meal featuring earthy herbs, caramelized vegetables, and rich, homestyle flavors.
Nutritional facts
Protein
42g
Carbs
48g
Calories
600kcal
Fat
31g
Ingredients
Chicken Thigh, Yukon Potatoes, Brussel Sprouts, Canola and Olive Oil Blend, Rosemary, Sour Cream, Butter, Half and Half, Garlic, Maple Syrup, Kosher Salt, Seasoning, Black Pepper, White Pepper
Contains milk.
Reviews
4.1
Based on 2621 reviews
Jeffrey · 07/24/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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