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American Recipes

Trick-or-Thyme-Roasted Chicken

Trick-or-Thyme-Roasted Chicken

Trick-or-Thyme-Roasted Chicken

with Spinach Guts and Crispy Potatoes

Recipe Development TeamPublished on September 27, 2016

4.0

(2.5K customers rated)

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You know it’s going to be a good night when almost everything gets cooked right on baking sheets. In fact, all you have to do while the chicken and potatoes are baking away is sauté some spinach, which takes... get ready for it... less than five minutes.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Thighs

1 teaspoon

Dried Thyme

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

2 clove

Garlic

1 ounce

Whole Grain Mustard

5 ounce

Spinach

1 unit

Lemon

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories459 kcal

Energy (kJ)1920.5 kJ

Fat17 g

Saturated Fat6 g

Carbohydrate44 g

Sugar6 g

Dietary Fiber9 g

Protein42 g

Cholesterol159 mg

Sodium486 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Baking Sheet

Instructions

Preheat and prep

1

Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes, quarter larger ones so all are equal-sized. Halve, peel, and slice onion into ½-inch wedges. Place mustard in a large bowl with a large drizzle of olive oil. Stir to combine.

Roast the potatoes and onions

2

Add potatoes and onions to mustard, and stir to coat. Season with salt and pepper. Spread on a baking sheet, and roast until golden brown, about 25-30 minutes.

Roast the chicken

3

Place chicken on another baking sheet, and season on both sides with salt, pepper, and dried thyme. Roast until firm and juices run clear when pierced with a knife, about 20 minutes.

Prep the remaining ingredients

4

Meanwhile, mince garlic. Cut lemon into wedges.

5

Cook the spinach: With about 5 minutes left on potatoes, heat 1 TBSP butter in a large pan over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and season generously with salt and pepper. Toss until wilted, 2-3 minutes.

6

Finish and plate: Plate chicken with potatoes and onions on the side. Serve with spinach and a lemon wedge for squeezing over. Enjoy!

Meal right image

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