Roasted chicken thighs patatas bravas - Extra large standard

Roasted Chicken Thighs & Patatas Bravas

with Crunchy Celery & Brussels Sprout Salad

830 cals

20 mins

Description

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 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 roasted red pepper spread, vinegar and mayonnaise) and a side salad that goes crunch in the night.

Contains:

Eggs, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken thighs

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 100g Shaved Brussels sprouts

  • 15ml Minced garlic

  • 1 Celery stalk

  • 450g Potatoes

  • 30ml Apple cider vinegar

  • 30ml Roasted red pepper spread

  • 60ml Mayonnaise

  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

53g

Saturated Fat

7g

Sodium

730mg

Total carbs

50g

Sugar

6g

Protein

42g

Fibres

8g

Recipe Instructions

Roasted Chicken Thighs & Patatas Bravas - Step #1 Roast the chicken & potatoes
Step 1: Roast the chicken & potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. 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.
Roasted Chicken Thighs & Patatas Bravas - Step #2 Make the bravas sauce
Step 2: Make the bravas sauce
Meanwhile, in a small bowl, combine the roasted red pepper spread, ⅔ of the mayo, ½ the vinegar, the remaining garlic and spices, a drizzle of olive oil and S&P.
Roasted Chicken Thighs & Patatas Bravas - Step #3 Make the salad
Step 3: 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.
Roasted Chicken Thighs & Patatas Bravas - Step #4 Plate your dish
Step 4: Plate your dish
Divide the chicken, potatoes and salad between your plates. Serve the bravas sauce on the side. Bon appétit!