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Fresh pre-cut ingredients

Herbed Chicken Thighs & Roasted Potatoes

Crunchy Salad with Lemon-Dill-Sour Cream Dressing

Cooking time

25 minutes




610 /serving

Light and dark, cool and hot, crunchy and tender... This recipe sure knows how to work some delicious contrasts. The side salad is crisp with cucumbers, string peas and celery, giving it the ideal crunch. A rich dressing of sour cream spiked with lemon and dill takes those refreshing raw veggies up a notch. On the warm front, bring in seasoned chicken thighs pan-seared until nice and brown, plus a plethora of potatoes sizzled in the oven.

We will send you:

  • 4 Chicken thighs
  • 100g Diced celery
  • 2 Cucumbers
  • 1 Lemon
  • 1 Bunch of dill
  • 450g Baby potatoes
  • 100g Trimmed sugar snap peas (or snow peas)
  • 43ml Sour cream
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
6 g
650 mg
Total Carb
49 g
9 g
42 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 20 to 25 min., until browned and tender. Remove from the oven and set aside in a warm spot.
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Set aside in a warm spot.
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Mise en place
Halve the string peas crosswise. Halve the cucumbers lengthwise; slice crosswise into ½ inch half-moons. Roughly chop the dill fronds and stems. In a large bowl, make the salad by combining the string peas, cucumbers, celery and ⅓ of the dill.
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Make the dressing & combine the salad
Juice ½ the lemon; cut the remaining ½ into wedges. In a small bowl, combine the lemon juice, sour cream, ½ the remaining dill and 1 tbsp olive oil (double for 4 portions); season with the remaining spices and S&P. Stir well. To the bowl of salad, add ½ the dressing; season with S&P and toss well.
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Plate your dish
Divide the potatoes, salad and chicken between your plates. Top the chicken with a spoonful of the remaining dressing. Garnish with the lemon wedges and remaining dill. Serve any remaining dressing on the side for dipping. Bon appétit!

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