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Easy prep

Pan-Seared Chicken Thighs & Roasted Potatoes

with Creamy Leek & Basil Pesto Sauce

Cooking time

25 minutes

Servings

4

Calories

680 /serving

Feeling saucy? We've got you covered with this inspired dish. To dress the tender chicken up with something special, you’ll combine sautéed leeks in a pan with demi-glace, pesto and cream—and throw in a handful of leafy greens to wilt and a good squirt of lemon juice to finish it off. Serve with roasted potatoes and carrots seasoned with a bouquet of dried herbs, and soak up the flavours and the compliments.

We will send you:

  • 8 Chicken thighs
  • 900g Baby potatoes
  • 400g Quartered carrots
  • 180g Baby spinach (or baby kale)
  • 30ml Minced garlic
  • 2 Lemons
  • 100g Sliced leeks
  • 60g Vegetable demi-glace
  • 60g Basil pesto
  • 90ml Heavy cream
  • 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Cashews, Pine nuts

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
9 g
Sodium
1590 mg
Total Carbs
59 g
Sugars
12 g
Protein
43 g
Fibres
8 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the chicken
While the vegetables roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the leeks and garlic. Sauté, stirring frequently, 2 to 3 minutes, until softened slightly. Add the demi-glace, pesto, cream and ⅔ cup water. Bring to a simmer and add the spinach. Simmer, stirring frequently, 1 to 2 minutes, until the spinach has wilted. Quarter the lemons. To the pan of sauce, add the juice of up to 4 lemon wedges (to taste). Season with S&P.
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Plate your dish
Divide the roasted vegetables between your plates. Top with the chicken. Spoon as much sauce over the chicken as you’d like. Serve the remaining lemon wedges on the side. Bon appétit!

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