Thyme Chicken Thighs and Roasted Zucchini
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Thyme Chicken Thighs and Roasted Zucchini

Thyme Chicken Thighs and Roasted Zucchini

with Caramelized Onion Pan Sauce and Garlic Mash

We're here to liven up your weeknight chicken dinner! A silky caramelized onion sauce is the perfect match for flavourful thyme chicken and creamy, garlicky mashed potatoes.


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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

200 g


7 g


113 g

Onion, sliced

1 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

460 g

Russet Potato

1 tbsp

Italian Seasoning

Not included in your delivery

¼ tsp


2 tbsp


1 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories700 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber6 g
Protein35 g
Cholesterol180 mg
Sodium630 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.


Paper Towel
Measuring Spoons
Large Pot
Baking Sheet
Large Non-Stick Pan
Measuring Cups
Potato Masher



Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Peel, then mince or grate garlic.Cut zucchini into 1/4-inch rounds. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Pat chicken dry with paper towels. Sprinkle with thyme and half the Italian Seasoning. Season with salt and pepper.

Cook potatoes

Add 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. Simmer uncovered until fork-tender, 10-12 min.

Cook chicken and zucchini

Meanwhile, add zucchini, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to the baking sheet with zucchini.Roast in the middle of the oven until chicken is cooked through, 8-10 min.**

Caramelize onions

Meanwhile, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until onions are dark golden-brown, 2-3 min.

Make pan sauce

Add broth concentrate, half the garlic, 1/4 cup water and 1 tbsp butter (dbl both for 4 ppl) to the pan with onions. Cook, stirring occasionally, until sauce reduces slightly, 2-4 min. Season with salt and pepper, to taste.

Finish and serve

When potatoes are done, drain and return them to the same pot, off heat. Mash remaining garlic and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper, to taste.Slice chicken. Divide mash, zucchini and chicken between plates.Spoon pan sauce over chicken.