Roasted Chicken Thighs and Goat Cheese
with Roasted Potatoes and Side Salad
We've fallen head over heels in love with this recipe. It's quick, colourful, and zesty! Lemon adds a citrusy zing to this dish which is accompanied by the creaminess of the goat cheese and the crunch of the walnuts! This recipe is impressive and delicious!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
360 g
Yellow Potato
56 g
Arugula and Spinach Mix
1 unit
Lemon
28 g
Goat Cheese
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Walnuts, chopped
(Contains Walnuts)
1 tbsp
Montreal Spice Blend
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and remaining Montreal Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to another unlined baking sheet. Bake in the top of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Meanwhile, zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Place goat cheese package in the freezer for 5 min, then crumble goat cheese onto a plate. Place in the fridge until ready to serve.
Reheat the same pan (from step 2) over medium. When hot, add walnuts to dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate.
Add mustard, lemon zest, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix, then toss to coat.
Thinly slice chicken. Divide chicken, potatoes and salad between plates. Sprinkle goat cheese and walnuts over salad and chicken. Squeeze a lemon wedge over top, if desired.
