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Easy prep

Breaded Garlic Chicken Thighs

Oven-Baked Potato Wedges & Honey Mustard Sauce

Cooking time

25 minutes

Servings

2/4

Calories

1010 /serving

Can we even describe the sheer joy of dunking a piece of this golden-crusted chicken into a little pot of honey mustard sauce? We would, but we have our mouths full! You’ll coat the thighs in a panko and Parmigiano Reggiano mixture before roasting them, while thick wedges of potato brown up in the oven, too. A tangy, crunchy salad of cabbage and spiralized carrots is a fast and fun side.

We will send you:

  • 4 Chicken thighs
  • 100g Shredded red cabbage
  • 15ml Minced garlic
  • 50g Spiralized carrots
  • 450g Potatoes
  • 15ml Apple cider vinegar
  • 57g Panko
  • 90ml Mayonnaise
  • 30ml Honey mustard
  • 25g Parmigiano Reggiano (contains rennet)
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

2 Sheet pans
Oil
Salt & pepper
Parchment paper
Total Fat
56 g
Saturated Fat
8 g
Sodium
1830 mg
Total Carbs
75 g
Sugars
13 g
Protein
47 g
Fibres
6 g
Preparation
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Roast the potato wedges
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Prepare & roast the chicken
While the potato wedges roast, pat the chicken thighs dry with paper towel; season with the remaining spice blend and S&P. In a medium bowl, combine the panko, Parmigiano Reggiano and garlic. In a large bowl, add ½ the mayonnaise and the chicken; toss to coat. Working one piece at a time, bread the coated chicken in the panko mixture, pressing to adhere. Transfer the breaded chicken to a second lined sheet pan as you go. Roast in the oven, 13 to 15 minutes, until golden on top. Flip the chicken* and continue to roast, 5 to 8 minutes, until cooked through.
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Mise en place
While the chicken roasts, in a small bowl, make the honey mustard sauce by combining ½ the honey mustard and the remaining mayonnaise; season with S&P to taste. In a medium bowl, make the salad by combining the remaining honey mustard, the apple cider vinegar and 2 tbsp oil (double for 4 portions); season with S&P to taste and add the cabbage and carrots. Toss to combine.
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Plate your dish
Divide the roasted potato wedges, chicken and salad between your plates. Serve with the honey mustard sauce on the side for dipping. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.