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Easy prep

Herbed Chicken & Butternut Squash Traybake

with Cabbage & Honey Mustard-Dill Sauce

Cooking time

25 minutes




820 /serving

Let the oven do most of the work. You’ll simply slide in a baking tray loaded with sliced potato, cubes of squash and soon-to-be-tender chicken under a free-handed sprinkling of tarragon, parsley, thyme and sage. Shredded cabbage, softened in butter and apple cider vinegar on the stovetop, brings the zing. A sauce of fresh dill and honey mustard is quickly ready for drizzling action. And faster than you know it, dinner is here. (If only we could say the same about springtime.)

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 15ml Minced garlic
  • 1 Bunch of dill
  • 25g Sliced red onions
  • 200g Shredded Savoy cabbage
  • 450g Potatoes
  • 200g Diced butternut squash
  • 15ml Apple cider vinegar
  • 30ml Honey mustard
  • 15g Chicken Thyme spice blend (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
12 g
1120 mg
Total Carbs
68 g
16 g
42 g
9 g
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Prepare the traybake
Preheat the oven to 450°F. Cut the potatoes into ¼ inch rounds. On a lined sheet pan, toss the potato rounds, butternut squash, garlic and onions with a drizzle of oil; season with ⅓ of the spice blend and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Arrange the vegetables in a single, even layer and nestle the chicken between the vegetables.
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Cook the traybake
Transfer the pan of chicken and vegetables to the oven and roast, stirring halfway through, 20 to 25 minutes, until the potatoes are browned and tender when pierced with a fork and the chicken thighs* are cooked through (if you received a different cut of chicken, find your alternate cooking method at Remove from the oven and set aside in a warm spot.
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Sauté the cabbage
While the traybake cooks, in a medium pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the cabbage and 1 tsp apple cider vinegar (double for 4 portions); season with the remaining spice blend and S&P. Sauté, stirring frequently, 4 to 5 minutes, until wilted and tender; season with S&P to taste.
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Make the honey mustard-dill sauce
While the cabbage cooks, finely chop the dill fronds and stems. In a small bowl, combine the honey mustard, 3 tbsp oil (double for 4 portions), the remaining apple cider vinegar and ⅔ of the dill; season with S&P to taste.
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Plate your dish
Divide the sautéed cabbage, and the roasted potatoes and squash between your plates. Top with the chicken. Drizzle as much honey mustard-dill sauce over the dish as you’d like. Garnish with the remaining dill. Bon appétit!

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