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Trick-or-Thyme-Roasted Chicken

Trick-or-Thyme-Roasted Chicken

with Spinach Guts and Crispy Potatoes

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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

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1920.4560000000001 kJ
Calories459 kcal
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
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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!