Cheesy Roasted Chicken Thighs
with Buttery Veggies and Roasted Potatoes
Tonight's roasted chicken is topped with a cheesy mixture to make a perfect family night dinner! Our roasted potatoes and veggies will make even the most picky eaters warm up to this dish!
Ingredients: Russet potato • Chicken thighs • Carrots • Green peas • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
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
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Russet Potato
113 g
Green Peas
1 unit(s)
Green Onion
1 unit(s)
Carrot
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice green onion.
- Add cream cheese to a small bowl. Stir to soften, 1-2 min.
- Add cheddar cheese, half the green onions and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then stir to combine.
- Set aside.
- Pat chicken dry with paper towels.
- Season chicken all over with remaining garlic salt and pepper.
- Line a baking sheet with parchment paper. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 2-3 min per side.
- Transfer chicken to the prepared baking sheet, then top with cheese mixture.
- Roast in the middle of the oven until cooked through, 8-10 min.**
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Reheat the same pan over medium.
- When hot, add carrots and 1/4 cup (1/2 cup) water. Cook for 3 min.
- Add peas. Cook, stirring occasionally, until veggies are tender and water is absorbed, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and remaining green onions. Cook, stirring occasionally, until green onions are tender, 1-2 min.
- Season with salt and pepper, to taste.
- Slice cheesy chicken.
- Divide potatoes, veggies and chicken between plates.
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.
