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.
The quantities provided above are averages only.
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
200 g
Zucchini
7 g
Thyme
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
Salt*
2 tbsp
Oil*
1 tsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
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.
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.
