Grilled Chicken Thighs with Herbes Salées
Oven-Roasted Frites & Crunchy Salad
Cooking time
25 minutes
Servings
4
Calories
470 /serving
No need to ask the kids if they want fries with that. These oven-roasted potatoes are definite yes! They’re set out with grilled chicken that gets its wonderful flavour from a traditional Québec condiment known as herbes salées, an instant flavour tool for your kitchen.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Head of curly leaf lettuce
- 900g Potatoes
- 3 Cucumbers
- 15g Herbes salées
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ
Total Fat
16 g
Saturated Fat
3 g
Sodium
840 mg
Total Carb
46 g
Sugars
6 g
Protein
39 g
Fibre
5 g
Preparation
Roast the fries
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Grill the chicken
- Meanwhile, pat the chicken* dry and drizzle with oil; season with the herbes salées and S&P.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
Make the salad
- Meanwhile, roughly chop the lettuce.
- Thinly slice the cucumbers crosswise.
- In a large bowl, combine the lettuce, cucumbers and vinaigrette.
Plate your dish
- Divide the chicken, fries and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
