Trick-or-Thyme-Roasted Chicken
with Spinach Guts and Crispy Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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.
Meanwhile, mince garlic. Cut lemon into wedges.
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.
Finish and plate: Plate chicken with potatoes and onions on the side. Serve with spinach and a lemon wedge for squeezing over. Enjoy!
