Prep & Bake Spanish-Style 2x Chicken Thighs
Includes recyclable aluminum tray
- Milk
- Eggs
Smoky paprika-seasoned chicken thighs roast atop a bed of tender potatoes and sweet onion wedges for this Spanish-inspired dinner. A bright olive and feta salad with fresh parsley and a drizzle of olive oil is set over top to lend a briny, herbaceous contrast. Creamy garlic aioli on the side ties the whole dish together. *Customized meals may not be GLP-1-friendly unless tagged.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
20 ounce
Chicken Thighs
1 unit
Onion
1 unit
Oven-Ready Tray
1 tablespoon
Savory Paprika Blend
12 ounce
Fingerling Potatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Halve potatoes lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges.
Place potatoes in a large microwave-safe bowl. Cover with plastic wrap; microwave until tender, 6-7 minutes.
Pat chicken* dry with paper towels. Season all over with half the Savory Paprika Blend, salt, and pepper.
Toss potatoes and onion in oven-ready tray with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper (divide ingredients evenly between trays for 4 servings, using a large drizzle of oil for each tray).
Place chicken on top of veggies and drizzle with oil (for 4 servings, divide chicken between two trays, using a drizzle of oil for each tray).
Roast on top rack (be sure your oven has preheated!) until onion is softened and chicken is cooked through, 18-20 minutes. (For 4, bake two trays side by side on top rack.)
Meanwhile, using your hands, crush olives. Tear parsley.
In a small bowl, combine olives, parsley, feta, and a drizzle of olive oil.
In a second small bowl, combine mayonnaise, garlic powder, salt, and pepper.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Divide chicken and potatoes between plates in separate sections. Top potatoes with olive-feta salad. Serve with garlic aioli on the side. TIP: Eat everything together for the perfect bite!
