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Classic Roasted Chicken Thigh Sheet Pan
with Potatoes, Peas and Cream of Chicken Gravy
Classic meat and potatoes are revamped in this tasty dinner. Roasted potatoes and sweet red onions share the same baking sheet as juicy roasted chicken for a super simple clean-up. Tender green beans and a creamy chicken sauce finish off the meal!
Ingredients: Yellow potato • Chicken thighs • Sugar snap peas • Red onion • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
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
350 g
Yellow Potato
113 g
Sugar Snap Peas
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Red Onion
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
Not included in your delivery
1.5 tsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ cup
Milk*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Pan-fry until golden-brown, 1-2 min per side. Remove from heat. (NOTE: Chicken will finish cooking in next step.)
- Meanwhile, peel, then halve onion. Cut into 1-inch pieces.
- When flipping potatoes, sprinkle over onions, then place chicken on top.
- Roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**
- Trim peas.
- Reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add snap peas. Cook, stirring often, until tender-crisp, 3-4 min.
- Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.
- Reduce heat of the pan to medium.
- Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until melted, 30 sec.
- Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
- Whisk in 1/4 cup (1/2 cup) water and broth concentrates. Cook, stirring often, until slightly thickened, 1-2 min.
- Whisk in 1/4 cup (1/2 cup) milk. Cook until warmed through, 1 min.
- Season with pepper, to taste.
- Thinly slice chicken.
- Divide sugar snap peas between plates.
- Divide roasted potatoes and onions between plates.
- Top with chicken, then cream of chicken gravy.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.