Mediterranean-Style Chicken
with Dill-Garlic Roasted Wedges and Spring Mix-Tomato Salad
This spin on a classic chicken dinner showcases juicy chicken thighs seasoned with our Mediterranean spice, alongside dill-garlic roasted wedges and a fresh tomato and spring mix salad.
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
460 g
Russet Potato
160 g
Tomato
56 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Dressing
(Contains Milk)
½ tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.W ash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with Dill-Garlic Spice Blend, salt and pepper. Toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, pat chicken dry with paper towels. Sprinkle half the Mediterranean Spice Blend (use all for 4 ppl) over chicken, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.
Transfer chicken to a foil-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, cut tomatoes into 1/4-inch pieces.Add spring mix, tomatoes, dressing and half the feta to a large bowl, then toss to combine.
Thinly slice chicken. Divide chicken, wedges and salad between plates.Sprinkle remaining feta over salad.
