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Caramelized Onion Chicken Thighs
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Caramelized Onion Chicken Thighs

Caramelized Onion Chicken Thighs

with Potato Coins and Broccoli

Succulent chicken, sticky-sweet caramelized onions and fragrant, garlicky zucchini. Set the table and pour the wine, or just put your feet up, while these gourmet flavours mingle to create a special-occasion dinner that's nothing short of memorable!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

280 g

Chicken Thighs

300 g

Yellow Potato

400 g


113 g

Yellow Onion

1 tbsp

Lemon-Pepper Seasoning

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

Garlic Puree

1 tsp

Garlic Salt

Not included in your delivery

1 tsp


½ tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories530 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate46 g
Sugar13 g
Dietary Fiber6 g
Protein34 g
Cholesterol139 mg
Sodium1128 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Roast potato coins

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 23-25 min.


Meanwhile, cut broccoli into bite-sized pieces. Peel, then cut onion into 1/4-inch slices.

Cook chicken

Pat chicken dry with paper towels, then season with remaining garlic salt and half the Lemon-Pepper Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Caramelize onions

While chicken bakes, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Reduce heat to medium. Add garlic puree and 1 tsp sugar (dbl for 4 ppl), then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in vinegar. Transfer onions to a plate. Carefully rinse and wipe the pan clean.

Cook zucchini

Reheat the same pan over medium. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add 1/4 cup water (dbl for 4 ppl), garlic puree and remaining Lemon-Pepper Seasoning. Season with salt, then stir to combine. Add broccoli. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove the pan from heat, then cover to keep warm.

Finish and serve

Thinly slice chicken. Divide chicken, potato coins and broccoli between plates. Top chicken with caramelized onions.