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Ready in 30 minutes

Thai-Spiced Chicken & Potato Traybake

with Peanut-Topped Bok Choy & Lime Mayo

Cooking time

30 minutes




540 /serving

Crank up the oven for a sheet pan supper that takes a spin through Thailand. Mild yellow curry paste coats chicken thighs and cute little baby potatoes with zing, while freshly squeezed lime juice adds some pleasant zip. As these marvellous mouthfuls get golden-crisped, you’ll also roast halved bok choy and top them with peanuts for crunch. Lay out the meal with lime-spiked mayo, for a slam dunk from the kids.

We will send you:

  • 8 Chicken thighs
  • 900g Baby potatoes
  • 680g Baby bok choy
  • 1 Lime
  • 60ml Mayonnaise
  • 25g Chopped peanuts
  • 36g Mild yellow curry paste

Contains: Eggs, Peanuts

You will need:

Salt & pepper (S&P)
2 Sheet pans
Parchment paper
Total Fat
24 g
Saturated Fat
4 g
810 mg
Total Carb
44 g
5 g
42 g
8 g
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Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Halve the bok choy lengthwise (quarter if large). Halve the lime; juice ½ and quarter the remaining ½. In a small bowl, combine the mayo, ½ the lime juice and S&P.
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Prepare the traybake
Pat the chicken dry with paper towel. In a large bowl, whisk the curry paste, ½ the remaining lime juice and 2 tbsp oil. Add the potatoes, chicken and S&P; toss well. Arrange on a lined sheet pan.
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Roast the traybake
Roast the traybake, stirring the potatoes halfway, 20 to 25 min., until the chicken* is cooked through and the potatoes are tender.
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Roast the bok choy
Meanwhile, on a second lined sheet pan, toss the bok choy with a drizzle of oil and S&P. Roast, flipping halfway, 12 to 15 min., until tender. In the final 3 min., add the peanuts. Sprinkle with the remaining lime juice.
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Plate your dish
Divide the traybake and bok choy between your plates. Serve the lime mayo on the side. Garnish with the lime wedges. Bon appétit!

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