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Seared Chicken Thighs

with Blue Potato & Herb Salad

Cooking time

30 minutes




620 /serving

Potatoes are a many-splendoured vegetable—just look at these pretty blue ones for proof! Originally grown in South America in the 16th century, blue potatoes are popping up in new shapes and sizes (like these cute fingerlings) more and more in Canada. They get their signature hue from the same natural pigment that gives blueberries their colour. To do them justice, you’ll be preparing these beauts in a very special way: Roasting them, then smashing them, then turning them into a warm salad with fine-sliced radishes, some scallion, a snappy vinaigrette and lots of fresh parsley. Served alongside a mess of garlicky green beans and plump, juicy chicken thighs, they’re a head-turner for sure.

We will send you:

  • 4 Chicken thighs
  • 225g Baby red potatoes
  • 225g Green beans
  • 60g Radishes
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Scallion
  • 225g Baby blue potatoes
  • 15ml Whole-grain mustard
  • 15ml White balsamic vinegar
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
760 mg
Total Carbs
51 g
8 g
43 g
8 g
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Roast & smash the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven. Using a fork, gently smash the potatoes until flattened but still in one piece. Set aside in a warm spot.
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Cook the chicken
While the potatoes cook, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken 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. Set the chicken aside in a warm spot.
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Mise en place
While the chicken cooks, trim off and discard the stem ends of the green beans. Halve the radishes and thinly slice into ½ moons; place in a small bowl of water. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the parsley leaves and stems.
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Cook the green beans
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the green beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the garlic, up to ½ the white bottoms of the scallion (to taste) and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until the green beans are crisp-tender.
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Make the vinaigrette
While the green beans cook, in a small bowl, combine the vinegar, mustard and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Make the potato salad & serve
In a large bowl, combine the smashed potatoes, radishes (drain and pat dry with a paper towel before adding), ½ the parsley and as many of the remaining white bottoms of the scallion as you’d like. Add as much of the vinaigrette as you’d like and toss well. Divide the finished chicken, potato salad and green beans between your plates. Garnish the dish with the remaining parsley and as many of the green tops of the scallion as you’d like. Bon appétit!

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