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!
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.
Ingredients
310 g
Chicken Leg (Boneless)
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.**
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.
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.
Add the cooked chicken and honey-garlic sauce to a large bowl. Toss to coat, then season with salt and pepper.
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.
