Chicken Thighs and Veggie Tray-Bake
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Chicken Thighs and Veggie Tray-Bake

Chicken Thighs and Veggie Tray-Bake

with Creamy Mustard Sauce

Nothing says comfort food like pan-roasted chicken thighs and a hearty root veggie medley of potatoes, carrots and onions, all topped with a drizzle of rich mustard-sage sauce. You'll be licking your plate clean!

Ingredients: Yellow potato • Carrots • Chicken thighs • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Family Friendly
Allergens:
Milk
Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 unit(s)

Yellow Onion

350 g

Yellow Potato

7 g

Sage

56 mL

Cream

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)

1 unit(s)

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

2 unit(s)

Carrot

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 g

Pepper*

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Nutrition Values

Calories690 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate56 g
Sugar13 g
Dietary Fiber8 g
Protein35 g
Cholesterol185 mg
Sodium1090 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium150 mg
Iron3.5 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.

Utensils

Measuring Spoons
Parchment Paper
Baking Sheet
Large Non-Stick Pan

Instructions

Prep
1
  • Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
  • Peel, then cut onion into 1-inch pieces.
  • Cut potato into 1/2-inch pieces.
  • Peel, then cut carrots into 1/2-inch rounds.
Roast veggies
2
  • Add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Arrange veggies in a single layer.
  • Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Sear chicken
3
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat chicken dry with paper towels, then season with half the garlic salt and pepper.
  • When the pan is hot, add 1 tbsp oil, then chicken. Sear until golden-brown, 1-2 min per side. 
  • Remove the pan from heat.
Roast chicken
4
  • When veggies are halfway through roasting, carefully remove from the oven and stir.
  • Arrange chicken on top of veggies. (NOTE: For 4 ppl, use a second parchment-lined baking sheet for chicken.)
  • Roast in the middle of the oven until veggies are tender and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast chicken in the bottom of the oven.)
Make mustard sauce
5
  • Meanwhile, heat the same pan (from step 3) over medium.
  • Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
  • Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce is fragrant and slightly thickened, 2-3 min. 
  • Season with remaining garlic salt and pepper, to taste.
Finish and serve
6
  • Thinly slice chicken.
  • Divide veggies between plates. Top with chicken. 
  • Spoon mustard sauce over chicken. 
7

If you've opted to get chicken thighs, season them in the same way the recipe instructs you to season the pork. To cook chicken, sear for 1-2 min per side, then roast in the same way the recipe instructs you to roast the pork.