Carb Smart Chicken Thigh in Onion Gravy
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Carb Smart Chicken Thigh in Onion Gravy

Carb Smart Chicken Thigh in Onion Gravy

with Roasted Veggies

Rich and unctuous onion gravy smothered all over chicken thighs and roasted veggies is gorgeous enough to serve as a Sunday feast! Lucky for you, you can have it on an ordinary weeknight!

Carb Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 unit(s)

Yellow Onion

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

170 g

Green Beans

1 unit(s)


250 g

Red Potato

1 tbsp

Montreal Spice Blend

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.06 tsp



Nutrition Values

Calories520 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber9 g
Protein34 g
Cholesterol155 mg
Sodium1680 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium125 mg
Iron4 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
Measuring Cups


Prep and season veggies

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Trim, then halve green beans. Cut potatoes into 1/2-inch pieces.Add potatoes, carrots, green beans, half the stock powder, half the Montreal Spice Blend, 2 tbsp water and 1 tbsp oil to a parchment-lined baking sheet, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with one-quarter of the stock powder, one-quarter of the Montreal Spice Blend, 2 tbsp water and 1 tbsp oil per sheet.)

Roast veggies and finish prep

Roast veggies in the middle of the oven, tossing halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating halfway through.)Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices.Pat chicken dry with paper towels. Season with remaining Montreal Spice Blend.

Cook chicken and onions

When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl to melt.Add chicken. Cook until golden-brown, 3-4 min per side. (NOTE: Chicken will finish cooking in step 5.)Transfer to a plate.Add 1 tbsp (2 tbsp) butter to the pan, then onions. Cook, stirring occasionally, until onions start to caramelize, 5-7 min. Season with salt.

Make onion gravy

Add Cream Sauce Spice Blend and remaining stock powder to the pan with onions. Cook, stirring constantly, until combined, 30 sec.Gradually stir in 1 cup (2 cups) water and soy sauce. Cook, stirring often, until combined and gravy comes to a simmer.

Finish chicken

When simmering, return chicken and any juices on the plate to the pan with onion gravy. Cover and cook, flipping halfway through, until cooked through, 3-4 min per side.** Remove from heat. (TIP: To thicken gravy more, once chicken is removed from the pan, continue cooking gravy a few minutes longer, until it reaches desired consistency.)

Finish and serve

Thinly slice chicken. Divide chicken and veggies between plates. Spoon onion gravy over chicken.

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