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Fresh pre-cut ingredients
20 minutes
One pot wonder

Roasted Chicken & Patatas Bravas

with Crunchy Celery & Brussels Sprout Salad

Cooking time

20 minutes

Servings

2/4

Calories

800 /serving

Enjoy a chicken dinner that checks all the boxes—from the keep-it-simple approach in the kitchen to the sensational flavours on the table. Roasting your meat and veggies together streamlines the cooking process. Toss sweet and smoky spiced chicken and potatoes into the oven on a sheet pan. While they do their golden brown thing, you’ll whip up a Spanish-inspired bravas sauce (with tomato paste, vinegar and mayonnaise) and a side salad that goes crunch in the night.

We will send you:

  • 4 Chicken thighs
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 100g Shaved Brussels sprouts
  • 15ml Minced garlic
  • 2 Celery stalks
  • 450g Potatoes
  • 30ml Apple cider vinegar
  • 30ml Tomato paste
  • 60ml Mayonnaise
  • 8g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)

Contains: Eggs, Mustard, Sulphites

You will need:

Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
6 g
Sodium
830 mg
Total Carb
50 g
Sugars
6 g
Protein
43 g
Fibre
9 g
Preparation
a picture
Roast the chicken & potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P. Pat the chicken dry with paper towel; season with ⅓ of the remaining spices and S&P. Add to the pan and roast, adding ½ the garlic and flipping halfway, 20 to 25 min., until the chicken* is cooked through and the potatoes are tender.
a picture
Make the bravas sauce
Meanwhile, in a small bowl, combine the tomato paste, ⅔ of the mayo, ½ the vinegar, the remaining garlic and spices, a drizzle of olive oil and S&P.
a picture
Make the salad
Thinly slice the celery. In a large bowl, combine the remaining vinegar and mayo, 2 tbsp olive oil (double for 4 portions) and S&P. Add the celery, baby greens and Brussels sprouts; toss well.
a picture
Plate your dish
Divide the potatoes, chicken and salad between your plates. Serve the bravas sauce on the side. Bon appétit!

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