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Roasted Chicken Thighs and Goat Cheese
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Roasted Chicken Thighs and Goat Cheese

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!

Tags:
Quick
Allergens:
Milk
Mustard
Walnuts/Noix de Grenoble

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

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/Noix de Grenoble)

1 tbsp

Montreal Steak Spice

Not included in your delivery

½ tsp

Sugar*

4 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories728 kcal
Fat47 g
Saturated Fat8 g
Carbohydrate43 g
Sugar4 g
Dietary Fiber6 g
Protein38 g
Cholesterol142 mg
Sodium715 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
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Zester
Large Bowl
Whisk

Instructions

Roast potatoes
1

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.

Cook chicken
2

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.

Prep
3

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.

Toast walnuts
4

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.

Assemble salad
5

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.

Finish and serve
6

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.