Smart Roasted Chicken Thighs

Name: Smart Roasted Chicken Thighs with Buttery Cauliflower-Potato Mash and Shallot Gravy
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 280 g Chicken Thighs; 285 g Cauliflower; 1 unit(s) Chicken Broth Concentrate; 1 unit(s) Shallot; 1 tsp Garlic Salt; 1 tbsp Dijon Mustard; 1 tbsp All-Purpose Flour; 1 unit(s) Zucchini; 1 tbsp Montreal Spice Blend; 1 unit(s) Russet Potato; ½ tbsp Soy Sauce; 0.13 tsp Pepper*; 0.13 tsp Salt*; 3 tbsp Unsalted Butter*; 1.5 tbsp Oil*

with Buttery Cauliflower-Potato Mash and Shallot Gravy

Get Up To 20 Free Meals + Free Sides for Life

There's a new side dish in town — cauliflower-potato mash! The low-carb cousin of mashed potatoes is just as satisfying served alongside tangy roasted chicken thighs. Spoon aromatic shallot gravy over everything for a decadent finish.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Cauliflower • Chicken thighs • Russet potato • Zucchini • Shallot • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (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) • All-purpose flour (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Calorie Smart

•Carb Smart

Allergens:

Senf

•Hvede

•Soja

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

285 g

Cauliflower

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Shallot

1 tsp

Garlic Salt

1 tbsp

Dijon Mustard

1 tbsp

All-Purpose Flour

1 unit(s)

Zucchini

1 tbsp

Montreal Spice Blend

1 unit(s)

Russet Potato

½ tbsp

Soy Sauce

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Unsalted Butter*

1.5 tbsp

Oil*

Nutrition Values

Calories630 kcal

Fat36 g

Saturated Fat14 g

Carbohydrate42 g

Sugar8 g

Dietary Fiber6 g

Protein37 g

Cholesterol180 mg

Sodium2350 mg

Trans Fat1 g

Potassium1650 mg

Calcium100 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.

Utensils

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Strainer

•Potato Masher

•Large Pot

•Whisk

•Measuring Cups

Cooking Steps

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels.
Coat all over with Dijon. Season with half the Montreal Spice Blend (use all for 4 ppl).
When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, until golden-brown, 1-2 min per side.
Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 11-12 min.**
Reserve any drippings to add to gravy.

Meanwhile, peel, then cut potato into 1-inch pieces.
Cut cauliflower into bite-sized pieces.
Add cauliflower, potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Cook, uncovered, until fork-tender, 10-12 min.
Drain and return veggies to the same pot, off heat.
Mash 2 tbsp (4 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!)
Season with salt and pepper.

Meanwhile, peel, then cut shallot into 1/4-inch pieces.
Cut zucchini into 1/4-inch rounds.
When cauliflower and potatoes start boiling, add zucchini, garlic salt and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
Roast zucchini in the top of the oven until tender-crisp, 12-14 min.

When chicken is almost done, carefully wipe the same pan (from step 1) clean, then reheat over medium.
When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add shallots. Cook, stirring often, until shallots soften slightly, 2-3 min.
Sprinkle flour over shallots. Cook, stirring often, until coated, 1 min.

Gradually whisk in 3/4 cup (1 1/2 cups) water until smooth.
Add broth concentrate, soy sauce and any drippings from the baking sheet with chicken. Bring to a simmer over medium-high.
Once simmering, cook, whisking occasionally, until gravy thickens slightly, 2-3 min.
Season with salt and pepper.