Smart Creamy Lemon-Garlic Chicken Thighs
with Roasted Potatoes, Carrots and Brussels Sprouts- Milk
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
Ingredients: Chicken thighs • Yellow potato • Brussels sprouts • Carrot • Lemon • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley • Garlic.
Ingredients
270 g
Chicken Thighs
250 g
Yellow Potato
170 g
Brussels Sprouts
1 unit(s)
Carrot
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
7 g
Parsley
56 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- Halve Brussels sprouts (if larger, quarter them).
- Peel carrot. Cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, Brussels sprouts, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 22-26 min, stirring halfway through, until golden.
- Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- To an unlined baking sheet, transfer chicken. Roast in the middle of the oven for 8-12 min, until cooked through.**
- While veggies and chicken roast, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- To a small bowl, add cream, lemon zest, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- When chicken is cooked, transfer to a plate to rest for 2-3 min.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook for 30 sec, stirring often, until butter melts and garlic is fragrant.
- Sprinkle remaining Cream Sauce Spice Blend over top. Stir to mix.
- Add lemon-cream sauce mixture and any chicken resting juices. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce has thickened slightly. (TIP: If sauce reduces too quickly, add water 1 tbsp at a time.)
- Stir remaining parsley into veggies.
- Thinly slice chicken.
- Divide veggies and chicken between plates.
- Spoon creamy lemon-garlic sauce over chicken.
- Squeeze a wedge of lemon over top.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
