with Potato Wedges and Carrots
Ingredients: Russet potato • Carrots • Chicken thighs • Mayonnaise (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) (mustard, egg) • Sour cream (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) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Thighs
270 g
Mayonnaise
4 tbsp
Sour Cream
43 mL
Crispy Shallots
28 g
Dill-Garlic Spice Blend
4 g
Russet Potato
2 unit(s)
Carrot
2 unit(s)
Zesty Garlic Blend
7 g
Salt
0.13 tsp
Oil
2 tbsp
Milk
1 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Peel carrots. Halve carrots lengthwise, then cut into 1/4-inch half-moons.
- Cut potatoes 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 tender and golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)
- 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 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 1-2 min per side, until golden.
- Transfer chicken to one side of a parchment-lined baking sheet.
- Add carrots to the other side of the baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Roast 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 on the side.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
840
kcal
Calories
50
g
Fat
12
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
36
g
Protein
165
mg
Cholesterol
970
mg
Sodium
0.3
g
Trans Fat
1950
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
with Mashed Potatoes, Roasted Veggies and Gravy
