Glazed Chicken Thighs
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Glazed Chicken Thighs

Glazed Chicken Thighs

with Sheet Pan Roasted Veggies

This is a classic no-fuss dinner for any night of the week! Chicken thighs get coated in a balsamic glaze, then roasted with a medley of seasonal veggies to make a sheet pan dinner that will have everyone smiling!

Tags:
New
Allergens:
Sulphites
•Milk
•Mustard

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 Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tsp

Dried Rosemary

227 g

Broccoli, florets

170 g

Carrot

113 g

Yellow Onion

240 g

Baby Potatoes

1 tsp

Garlic Salt

6 g

Garlic

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber9 g
Protein37 g
Cholesterol163 mg
Sodium1110 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

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Large Bowl
•Peeler
•Paper Towel
•Large Non-Stick Pan

Cooking Steps

Prep and roast potatoes
1

Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, dried rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Roast veggies
2

Meanwhile peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Halve broccoli florets. Add broccoli, carrots, onion, garlic and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Arrange on another parchment-lined baking sheet. Roast in the top of the oven, flipping halfway through, until veggies are golden-brown, 14-16 min.

Prep chicken
3

While veggies roast, pat chicken dry with paper towels, then season with garlic salt and pepper.

Sear chicken
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min. per side. Place chicken on top of roasted veggies and return to the top of the oven until cooked through, 4-6 min.**

Make glaze
5

While chicken roasts, heat the same pan over medium. When hot, add 2 tbsp butter, 1 tbsp water (dbl both for 4 ppl) Dijon and balsamic glaze. Bring to a simmer, 1 min, then remove from heat.

Finish and serve
6

Toss chicken in glaze. Divide veggies between plates, then top with chicken. Spoon remaining glaze over top.