Maple Sriracha Chicken

with Roasted Potatoes & Baby Carrots

Easy | 30 min

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Contains: Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Ginger
Baby Peeled Carrots
Tri-Coloured Nugget Potatoes
Garlic
Chicken Thighs Bone in Skin on
Sriracha
Maple Syrup
Lime
Spice Blend
Onion Powder, Chili Powder, Smoked Paprika, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 818
Fat 36g
Protein 60g
Carbohydrates 64g

Cooking Directions

1

Prepare Chicken
- Turn oven to 450°F.
- Line a baking sheet with foil.
- Drain chicken thighs and pat dry with paper towel.
- Place chicken on baking sheet and dress with 1 tbsp. oil. Season both sides with salt and pepper.
- Place chicken skin-side down on one side of baking sheet.

2

Prepare + Roast Vegetables
- Wash and cut potatoes in half.
- Place potatoes in a medium mixing bowl.
- Toss with carrots, half of the spice blend and 1 tbsp. oil. Season to taste with salt and pepper.
- Spread vegetables evenly on the other side of baking sheet.
- Place baking sheet in oven and roast for 18–20 minutes, turning chicken and vegetables every 8–10 minutes, or until chicken is nearly cooked through and vegetables are browned.

3

Prepare Glaze
- Wash and cut lime in half.
- In a small saucepan, heat 1 tbsp. oil over medium.
- Stir in garlic and ginger and cook for 1 minute, or until fragrant.
- Add remaining spice blend, maple syrup, sriracha to taste and half of the lime juice.
- Stir to combine. Reduce heat to low and cook gently for 5–7 minutes.
- Remove saucepan from heat to cool sightly.

4

Broil Chicken
- Remove baking sheet from oven.
- Set broiler to 500°F with rack in a high position.
- Set aside vegetables on a plate covered with foil. Space chicken thighs evenly on baking sheet.

5

Finish Chicken
- Return baking sheet to oven to broil chicken skin-side down for 3–4 minutes.
- Brush chicken with glaze and broil skin-side up for 1–2 additional minutes.
- Watch closely to prevent burning.
- Cook chicken to an internal temperature of 165°F.

6

Serve
- Divide potatoes and carrots onto serving plates with pieces of chicken.
- Serve with additional glaze and remaining lime juice to taste.
- Enjoy!

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