Classic Roasted Chicken Thigh Sheet Pan
with Potatoes, Green Beans and Cream of Chicken Gravy
The classic meat-and-potatoes is revamped in this tasty dinner. Roasted creamy potatoes and sweet red onions share the same baking sheet as juicy roasted chicken thighs for a super simple clean-up. Tender green beans and a creamy chicken sauce finish the meal off!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
350 g
Yellow Potato
170 g
Green Beans
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Red Onion
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1.5 tsp
Oil*
¼ cup
Milk*
0.13 tsp
Salt*
3 tbsp
Unsalted Butter*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Pan-fry until golden-brown, 1-2 min per side. Remove from heat. (NOTE: Chicken will finish cooking in next step)
- Meanwhile, peel, then halve onion. Cut into 1-inch pieces.
- When flipping potatoes, sprinkle over onions, then place chicken on top.
- Roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**
- Trim green beans.
- Reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min.
- Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.
- Reduce heat to medium.
- Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until melted, 30 sec.
- Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
- Whisk in 1/4 cup (1/2 cup) water and broth concentrate. Cook, stirring often, until slightly thickened, 2-3 min.
- Whisk in 1/4 cup (1/2 cup) milk, then remove from heat.
- Season with pepper, to taste.
- Thinly slice chicken.
- Divide green beans between plates.
- Divide roasted potatoes and onions between plates.
- Top with chicken, then cream of chicken gravy.
If you've opted to get chicken thighs, cook it in the same way the recipe instructs you to cook the breasts.
