Chicken thighs are Coated in Gluten-free panko, this oven-fried chicken boasts a crispy and golden crust. We pair it with rosemary roasted fingerling potatoes and green beans.
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2 servings, 660 Calories/Serving Protein:43g, Fiber: 10g, Total Fat: 21g, Sodium 590mg Carbohydrates: 72g, Total Sugars: 6g
IN YOUR BAG
1 bag serves 2
2 to 4 bone-in skin-on chicken thighs (about 15 ounces total)
2 boneless skinless chicken breasts (about 6 ounces each)
¼ cup mayonnaise
1 cup seasoned panko crumbs
¾ pound organic red or gold new potatoes
2 sprigs fresh rosemary
1 or 2 organic shallots
2 garlic cloves
6 ounces green beans
Preheat the oven to 375 bake 25- 40 minutes
1. Prep and cook the chicken
Place the chicken thighs into a bowl with the mayonnaise coating generously, add salt and pepper.
On a plate or shallow bowl add the panko and roll 1 piece of chicken at a time, making sure to get the top, bottom, and sides.
On a parchment or foil-lined baking sheet space the chicken pieces so they don’t touch.
(bake for 25-40 minutes) juices should run clear and the baking pan juices and chicken will be golden brown.
2. Prep and roast the potatoes
Wash the potatoes. Cut the potatoes in half crosswise: cut any large halves in half
Coarsely chop the rosemary and finely dice the shallots
On a sheet pan, toss the potatoes with the rosemary, shallots, and 1 tablespoon of butter, season generously with salt and pepper. Spread in an even layer and roast, turning over halfway through, until tender, golden brown, and starting to crisp, 20-25 minutes.
3. Prepare the green beans
Wash the green beans. Bring 1 cup of water to boil and add the cut (1-inch pieces) or whole beans. Plunge them into the boiling water for 2 minutes, drain and toss with butter and season with salt and pepper.
Transfer the fried chicken, potatoes, and green beans to individual plates.
Scrub the potatoes
Season the potatoes for roasting
Mix and coat the chicken
Cut the green beans with a serrated plastic knife