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Seared Chicken Thighs with Cheesy Garlic Potatoes

plus Marinated Sweet Peppers & Side Salad

Cooking time

30 minutes




700 /serving

We bet these potatoes become one of your favourite new ways to spud. You’ll roast the tubers first, until tender when pierced with a fork, before covering them in a snowfall of grana padano cheese and garlic that will melt and create a salty, cheesy crust when returned to the heat. They’re the perfect accompaniment for tender, juicy chicken thighs flavoured with an Italian-inspired spice blend, and sweet peppers quickly sautéed and marinated. The fresh parsley and Italian side salad bring verdant freshness to every plate.

We will send you:

  • 4 Chicken thighs
  • 450g Baby potatoes
  • 140g Sweet peppers
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 60g Baby lettuce
  • 30ml Apple cider vinegar
  • 25g Grana padano
  • 11.25g Tuscan sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Milk, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
41 g
Saturated Fat
9 g
920 mg
Total Carbs
45 g
6 g
45 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Mince the garlic. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven; top with the grana padano and ½ the garlic. Return to the oven and cook, 2 to 3 minutes, until the cheese has browned.
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Mise en place
While the potatoes cook, halve and core all but 2 sweet peppers (double for 4 portions). Thinly slice the reserved peppers into rounds. Finely chop the parsley leaves and stems.
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Cook & marinate the sweet peppers
In a large pan, heat a drizzle of oil on medium-high. Add the halved sweet peppers and cook, 2 to 4 min. per side, until browned and beginning to soften. Add the remaining garlic and ⅔ of the apple cider vinegar. Cook, stirring frequently, 30 sec. to 1 min., until fragrant; transfer to a medium bowl. Add ½ the parsley and 1 tbsp olive oil (double for 4 portions); season with ½ the remaining spice blend and S&P. Stir to combine and set aside to marinate while you complete the next steps. Wipe out and reserve the pan.
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Cook the chicken
In the same 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.
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Make the salad
While the chicken cooks, in a large bowl, combine the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby lettuce and sweet pepper rounds. Toss well.
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Plate your dish
Divide the chicken, cheesy garlic potatoes and marinated peppers between your bowls. Garnish with the remaining parsley. Serve the salad on the side. Bon appétit!

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