Breaded Garlic Chicken Thighs

Oven-Baked Potato Wedges & Honey Mustard Sauce

Cooking time

25 minutes

Servings

2/4

Calories

1110 /serving

Breaded Garlic Chicken Thighs

Oven-Baked Potato Wedges & Honey Mustard Sauce

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-cut wedges of potato brown up in the oven too. A tangy, crunchy slaw of cabbage and matchstick carrots is a fast and fun side.

We will send you:

4 Chicken thighs
150g Shredded red cabbage
2 Garlic cloves
150g Matchstick carrots
450g Potatoes
90ml Mayonnaise
30ml Apple cider vinegar
57g Panko
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 (S&P)
Parchment paper

Total Fat
65 g

Saturated Fat
9 g

Sodium
1870 mg

Total Carb
82 g

Sugars
17 g

Protein
47 g

Fibre
8 g

Preparation

Roast the potatoes

Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.

Prepare & roast the chicken

Meanwhile, mince the garlic. Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium bowl, combine the panko, cheese and garlic. In a large bowl, combine ½ the mayo and the chicken. Working one piece at a time, coat the chicken in the panko mixture (pressing to adhere) and transfer to a second lined sheet pan as you go. Roast, 13 to 15 min., until golden on top. Flip the chicken* and roast, 5 to 8 min., until cooked through.

Mise en place

Meanwhile, in a small bowl, make the sauce by combining ½ the mustard, the remaining mayo and S&P. In a second medium bowl, make the slaw by combining the vinegar, remaining mustard, 2 tbsp oil (double for 4 portions) and S&P. Add the cabbage and carrots; toss well.