Thai-Spiced Chicken Traybake
with Peanuts & Lime Mayo
Cooking time
30 minutes
Servings
4
Calories
640 /serving
Crank up the oven for a sheet pan supper that takes a spin through Thailand. Mild yellow curry paste coats chicken thighs and potatoes with zing, while halved bok choy get peanuts for crunch. Lay it all out with lime-spiked mayo, a slam dunk.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 680g Baby bok choy
- 1 Lime
- 900g Potatoes
- 36g Mild yellow curry paste
- 60ml Mayonnaise
- 25g Chopped peanuts
Contains: Eggs • Peanuts
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Whisk
2 Sheet pans
Total Fat
32 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
49 g
Sugars
4 g
Protein
43 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Remove the root ends of the bok choy; halve 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.
Prepare the traybake
- Pat the chicken dry.
- 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.
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.
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 last 3 min., add the peanuts.
- Drizzle with the remaining lime juice.
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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
