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Breaded Garlic Chicken Thighs

Roasted Potato Wedges & Honey Mustard Sauce

Cooking time

25 minutes

Servings

2/4

Calories

920 /serving

Breaded Garlic Chicken Thighs

Roasted 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 chicken thighs in a panko crumb and garlic mixture before roasting it, while thick-cut wedges of potatoes brown up in the oven, too. A tangy, crunchy slaw of cabbage and carrot matchsticks is a fast and fun side.

We will send you:

4 Chicken thighs
450g Potatoes
150g Shredded cabbage
100g Matchstick carrots
15ml Minced garlic
90ml Mayonnaise
30ml Red wine vinegar
30ml Honey mustard
60g Panko
10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Eggs, Mustard, Sulphites, Wheat

You will need:

2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
49 g

Saturated Fat
5 g

Sodium
1180 mg

Total Carb
80 g

Sugars
12 g

Protein
44 g

Fibre
7 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, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium bowl, combine the panko and garlic. In a large bowl, add ½ the mayo. Working one at a time, coat the chicken* in the mayo (shaking off any excess), then in the panko (pressing to adhere). Transfer to a second lined sheet pan and roast, 13 to 15 min., until golden brown. Flip and roast, 5 to 8 min., until cooked through.

Mise en place

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