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One pot wonder

Paprika-Honey Glazed Chicken & Vegetable Traybake

with Dijon Cream & Chervil

Cooking time

30 minutes




630 /serving

The fall season means oven season. The cold weather invites you to crank up the heat and enjoy a warm blast when you crack open the door to see what’s cooking. This week it’s a traybake par excellence. Saddle up your sheet pan with an assortment of seasonal vegetables, from potatoes to parsnips to beets. Toss chicken thighs on there and give them a tangy honey-based glaze laden with lemony paprika. Bask in the warmth while indulging in that sour cream and Dijon dip.

We will send you:

  • 4 Chicken thighs
  • 450g Baby potatoes
  • 300g Parsnips
  • 1 Bunch of chervil
  • 225g Beets
  • 15ml Apple cider vinegar
  • 28g Honey
  • 10g Dijon mustard
  • 43ml Sour cream
  • 8g Lemony Paprika & Bay spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
12 g
Saturated Fat
4 g
560 mg
Total Carb
91 g
31 g
44 g
12 g
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Mise en place
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise; slice crosswise on an angle into ½ inch pieces. Halve the potatoes (or quarter if large). Peel and halve the beets lengthwise; slice into ½ inch wedges. Pick the chervil leaves off the stems; finely chop ½ the leaves.
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Start the chicken & vegetables
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. On a lined sheet pan, toss the potatoes, parsnips and beets with a drizzle of oil, ½ the remaining spices and S&P. Arrange the vegetables in a single layer and nestle the chicken, top-sides down, in between. Roast, without stirring, 14 to 16 min., until the vegetables and chicken are partially cooked.
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Make the glaze
In a small bowl, combine the vinegar, ½ the honey and the remaining spices; stir well.
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Finish the chicken & vegetables
Remove the pan from the oven, stir the vegetables and flip the chicken. Spoon the glaze over the chicken. Return to the oven and continue to roast, 10 to 12 min., until the vegetables are tender and the chicken* is cooked through. Switch the oven to broil, 2 to 3 min., until the vegetables and chicken are browned.
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Make the Dijon cream
In a second small bowl, combine the sour cream, mustard, chopped chervil and remaining honey; season with pepper and stir well.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken. Garnish with the whole chervil leaves. Serve the Dijon cream on the side. Bon appétit!

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