Sheet Pan Golden Chicken & Thyme-Roasted Veggies
with Buttery Greens & Honey-Garlic Vinaigrette
Cooking time
35 minutes
Servings
4
Calories
600 /serving
Go for team family gold, with a winning sheet pan supper. Halved baby potatoes and cute little cherry tomatoes get sprinkled with fresh thyme and splashed with white balsamic vinegar as they gently brown alongside spiced chicken thighs. The key to your success is adding butter to the final installment of leafy greens on the baking tray, and following that up with a drizzle of sweet-savoury vinaigrette at serving time.
We will send you:
- 8 Chicken thighs
- 900g Baby potatoes
- 15ml Minced garlic
- 240g Baby greens (baby spinach or kale)
- 280g Cherry tomatoes
- 1 Bunch of thyme
- 30ml White balsamic vinegar
- 7g Honey
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Olive oil
3 tbsp Butter
Total Fat
29 g
Saturated Fat
9 g
Sodium
720 mg
Total Carb
47 g
Sugars
8 g
Protein
41 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Pick the thyme leaves off the stems; roughly chop the leaves.
Prepare the sheet pan
On a lined sheet pan, toss the potatoes and tomatoes with the thyme, ½ the vinegar, a drizzle of oil, ⅔ of the spices and S&P. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Add to the pan and drizzle with oil.
Start the sheet pan
Roast the sheet pan, stirring the vegetables halfway, 25 to 28 min., until the chicken* is cooked through, the potatoes are tender and the tomatoes have burst.
Make the vinaigrette
Meanwhile, in a small bowl, combine the honey, remaining vinegar, ½ the garlic, 3 tbsp olive oil and S&P.
Finish the sheet pan
Medium-dice 3 tbsp butter. When the chicken is cooked through, remove from the oven and add the spinach, butter, and remaining garlic. Roast, 1 to 2 min., until the spinach has wilted.
Plate your dish
Divide the sheet pan between your plates. Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
