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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Carrot
250 g
Red Potato
1 tbsp
Montreal Spice Blend
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
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 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.
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.
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.
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.)
Thinly slice chicken. Divide chicken and veggies between plates. Spoon onion gravy over chicken.
