French Onion Dip Chicken
with Potato Wedges and Carrot Batons
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 pièce(s)
Crème sure
(Contient Lait)
28 g
Échalotes frites
(Contient Blé)
1 cc
Mélange d'épices à l'ail et à l'aneth
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
2 pièce(s)
Pomme de terre Russet
2 pièce(s)
Carotte
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
Pas inclus dans votre livraison
1 cs
Lait*
0.13 cc
Poivre*
2 cs
Huile*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, halve lengthwise, then cut carrots into 1/4-inch coins.
- 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 parchment 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 blend 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.