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Honey-Garlic Tossed Chicken

Honey-Garlic Tossed Chicken

with Potato Wedges

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Let's be honest, we all love sticky sweet sauces on crispy bits of chicken. A dusting of cornstarch and a pop in the oven give chicken thighs a perfectly crisp exterior without all the fuss of deep frying. Ranch dressing and crisp potato wedges round out this meal that pays homage to wing night!

Tags:QuickFamily Friendly
Allergens:Sulphites/SulfiteMilk/LaitEgg/OeufMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

6 g

Garlic

1 tbsp

Honey

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Dill

460 g

Russet Potato

56 g

Spring Mix

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate60 g
Sugar4 g
Dietary Fiber4 g
Protein39 g
Cholesterol190 mg
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Shallow Dish
Small pot
Whisk
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of oven, until golden-brown, 21-23 min. While the wedges roast, finely chop the dill. Halve the tomatoes. Peel, then mince or grate garlic.

2

Pat the chicken dry with paper towels. Add cornstarch, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4 ppl) to a shallow dish. Stir to combine. Add chicken and turn to coat both sides. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until golden-brown, 1-2 min per side. Transfer to another parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 10-12 min.**

3

While the chicken cooks, heat a small pot over medium heat. When hot, add honey, garlic and 2 tbsp butter (dbl for 4 ppl). Stir to melt, 1-2 min, then remove from heat. Set aside.

4

Whisk together mayo, sour cream, dill, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.

5

Add the cooked chicken and honey-garlic sauce to a large bowl. Toss to coat, then season with salt and pepper.

6

Divide the spring mix between plates. Top with the tomatoes. Then drizzle with over the 1 tbsp ranch dressing. Divide the chicken and wedges between the plates. Serve with the remaining ranch dressing on the side, for dipping.