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Honey-Garlic Tossed Chicken
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Honey-Garlic Tossed Chicken

Honey-Garlic Tossed Chicken

with Potato Wedges

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:
Quick
Family Friendly
Allergens:
Sulphites
Milk
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Thighs/Leg

1 tbsp

Cornstarch

(Contains Sulphites)

6 g

Garlic

1 tbsp

Honey

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Dill

460 g

Russet Potato

56 g

Spring Mix

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)3096 kJ
Calories740 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate60 g
Sugar4 g
Dietary Fiber4 g
Protein39 g
Cholesterol190 mg
Sodium590 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 Non-Stick Pan
Paper Towel
Shallow Dish
Small pot
Whisk
Medium Bowl
Large Bowl

Instructions

Roast wedges and prep
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.

Cook chicken
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.**

Make honey-garlic sauce
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.

Make ranch dressing
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.

Toss chicken
5

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

Finish and serve
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.