Chicken Thighs and Veggie Tray-Bake
with Creamy Mustard Sauce
Nothing says comfort food like pan-roasted chicken thighs and a hearty root veggie medley of potatoes, carrots and onions, all topped with a drizzle of rich mustard-sage sauce. You'll be licking your plate clean!
Ingredients: Yellow potato • Carrots • Chicken thighs • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sage • 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
1 unit(s)
Yellow Onion
350 g
Yellow Potato
7 g
Sage
56 mL
Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Carrot
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Peel, then cut onion into 1-inch pieces.
- Cut potato into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch rounds.
- Add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels, then season with half the garlic salt and pepper.
- When the pan is hot, add 1 tbsp oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Remove the pan from heat.
- When veggies are halfway through roasting, carefully remove from the oven and stir.
- Arrange chicken on top of veggies. (NOTE: For 4 ppl, use a second parchment-lined baking sheet for chicken.)
- Roast in the middle of the oven until veggies are tender and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast chicken in the bottom of the oven.)
- Meanwhile, heat the same pan (from step 3) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
- Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce is fragrant and slightly thickened, 2-3 min.
- Season with remaining garlic salt and pepper, to taste.
- Thinly slice chicken.
- Divide veggies between plates. Top with chicken.
- Spoon mustard sauce over chicken.
If you've opted to get chicken thighs, season them in the same way the recipe instructs you to season the pork. To cook chicken, sear for 1-2 min per side, then roast in the same way the recipe instructs you to roast the pork.