Careme

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 package (about 1 lb) $6.49
• Organic carrot bag, 16 oz 1 bag $1.69
• Organic baby spinach salad, 5 oz 1 bag $2.99
• Organic garlic, 3 ct 2 cloves $2.89
• Lemon 1 lemon $0.99
• Organic thyme 1/2 pack or 1 tablespoon leaves $2.49-$2.99
• Organic yellow onion 1 medium onion $2.99
• Organic red potato 3/4 lb $2.59
• Oil, salt, black pepper, paprika as needed pantry

Instructions

1. Prep 1 package 365 by Whole Foods Market Boneless Skinless Chicken Thighs (about 1 lb, $6.49) by patting dry. Peel 1/2 of the Organic Carrot Bag, 16 oz ($1.69), about 8 ounces total, and cut into sticks. Dice 3/4 pound Organic Red Potato ($2.59) into 1-inch pieces. Slice 1 medium Organic Yellow Onion ($2.99). Mince 2 cloves from Organic Garlic, 3 ct ($2.89). Zest and juice 1 Lemon ($0.99). Strip 1 tablespoon leaves from Organic Thyme ($2.49-$2.99).
2. Heat the oven to 425°F. On a sheet pan, toss the carrot sticks and diced Organic Red Potato ($2.59) with 1 1/2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon paprika, and black pepper. Roast for 25 to 30 minutes, turning once, until browned and tender.
3. While the vegetables roast, season the Boneless Skinless Chicken Thighs ($6.49) with 1/2 teaspoon salt, black pepper, half the lemon zest, and half the thyme leaves.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5 to 6 minutes on the first side and 4 to 5 minutes on the second side until browned and cooked through. Transfer to a plate to rest.
5. Reduce the skillet heat to medium. Add the sliced Organic Yellow Onion ($2.99) and cook for 3 minutes. Add the minced Organic Garlic ($2.89) and cook 30 seconds. Add 3 tablespoons water, the juice of 1/2 Lemon ($0.99), and the remaining thyme leaves, scraping up the browned bits.
6. Add 1 bag Organic Baby Spinach Salad, 5 oz ($2.99) to the skillet and toss for 1 to 2 minutes until just wilted. Return the chicken and any juices to the pan for 30 seconds to coat lightly in the lemony onion juices.
7. Plate the chicken with the wilted spinach-onion mixture and the roasted carrots and potatoes. Finish with the remaining lemon zest and the remaining 1/2 Lemon ($0.99) cut into wedges for squeezing.
8. Serve hot. Pair with Sauvignon Blanc or Pinot Grigio.