Roasted Chicken Thighs and French Onion Dip
with Spiced Potato Wedges and Carrots- Mustard
- Egg
- Milk
- Wheat
- Sulphites
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Gluten
- Peanuts
- Tree nuts
Ingredients: Russet potato • Chicken thighs • Carrot • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
2 unit(s)
Russet Potato
2 unit(s)
Carrot
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Milk*
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel carrots and halve lengthwise, then cut into 1/4-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/4-inch wedges.
- To an unlined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels, then season with remaining Zesty Garlic Blend and salt.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.)
- Transfer chicken to one side of a parchment-lined baking sheet.
- To the other side, add carrots. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Roast chicken and carrots in the middle of the oven for 12-14 min, until chicken is cooked through and carrots are tender.**
- To a medium bowl, add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk. Season with pepper, then stir to combine.
- Divide chicken, potato wedges and carrots between plates.
- Serve French onion dip alongside for dipping.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
