French Onion Dip Chicken
with Potato Wedges and Carrots
Herbs and spices reminiscent of everyone's favourite soup - French onion - bring elegance and oomph to your everyday chicken in the form of a savoury chicken dipper! Spiced wedges and roasted carrots are the perfect pairings of sweet and savoury.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tsp
Dill-Garlic Spice Blend
2 unit(s)
Russet Potato
2 unit(s)
Carrot
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Peel, halve lengthwise, then cut carrots into 1/4-inch half-moons. Cut potatoes into 1/4-inch wedges.
Add potatoes, half the Zesty Garlic Blend 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 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 bottom and top of the oven, rotating sheets halfway through.)
Pat chicken dry with paper towels, the season with remaining Zesty Garlic Blend and salt.Heat a large non-stick pan over medium-high heat. 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 until golden, 1-2 min per side.
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, until chicken is cooked through and carrots are tender, 12-14 min.**
Add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk to a medium bowl. Season with pepper, then stir to combine.
Divide chicken, potato wedges and carrots between plates. Serve French onion dip on the side for dipping.
