Chicken Thighs & Zesty Zucchini
with Salmoriglio & Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
430 /serving
Let’s keep it light and easy, with a meal of spiced chicken thighs and plentiful veggies. Sprinkle the poultry with zesty herbs before giving it a good searing. Follow up with lengths of zucchini, cut thick and coated in lemon zest and garlic. Cozy oven-roasted potatoes and a lively Italian-style herbed citrus sauce known as salmoriglio balance each serving perfectly.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 15ml Minced garlic
- 1 Bunch of parsley
- 1 Lemon
- 3 Heirloom zucchini
- 30ml White balsamic vinegar
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Grill pan (or large pan)
Total Fat
10 g
Saturated Fat
3 g
Sodium
600 mg
Total Carb
48 g
Sugars
8 g
Protein
41 g
Fibre
6 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Zest and juice the lemon. Medium-dice the potatoes. On a lined sheet pan, toss the potatoes with a generous drizzle of oil, ½ the spices and S&P. Roast, stirring and adding ½ the lemon juice halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems. Quarter the zucchini lengthwise.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the chicken* and cook, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the pan.
Sear the zucchini
In the same pan, heat a drizzle of oil on medium-high. Add the zucchini and S&P. Sear, flipping halfway, 4 to 6 min., until browned and tender. Transfer to a bowl and add the remaining lemon juice, ½ the lemon zest and ½ the garlic; toss well.
Make the salmoriglio
In a small bowl, combine the parsley, vinegar, remaining lemon zest and garlic, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the chicken, potatoes and zucchini between your plates. Top the chicken with a spoonful of the salmoriglio. Serve the remaining salmoriglio on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
