All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Brisk, busy days and cold nights call for a dinner that's finger-lickin' good. These chicken thighs are roasted in a honey and paprika glaze that's both sweet and spicy. We pair this succulent dish with sweet potato wedges and cool it all down with a refreshing cucumber salad. This is the kind of plate that conjures "sunshine on my shoulders" memories of warm backyard BBQs.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees and line a baking sheet with foil or use nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub and cut sweet potato into ½" thick wedges. Slice green onions on a bias (angle). Dice cucumber into ½" pieces. Rinse chicken thighs and pat dry.
Begin the Sweet Potato Wedges
In a mixing bowl, combine the sweet potato wedges, 1 Tbsp. olive oil, and a pinch of salt and pepper. Evenly arrange (no overlapping) on a prepared baking sheet, creating space for the chicken thighs to be added later. Place in oven on the middle rack to roast for 30 minutes. Wedges are done when they are slightly browned and firm. Remove from oven, sprinkle with coarse sea salt if desired, and let cool on baking sheet for 4 minutes to let wedges become crisp.
Prepare the Chicken Thighs
While the potatoes are baking, get to work on the chicken thighs. In a mixing bowl, combine the chicken thighs, paprika, cumin, chili powder, and a pinch of salt and pepper. Thoroughly coat the chicken thighs with the spices. Once coated, drizzle ⅔ of the honey (reserving remaining for the salad) into the bowl and continue to coat the chicken thighs.
Roast the Chicken Thighs
After the potato wedges have cooked for 10 minutes, make room to add the coated chicken thighs to the baking sheet and return the baking sheet with the potatoes and chicken to the oven to bake for the remaining 20 minutes, or until chicken juices run clear and potato wedges are finished. (See step 2 to determine when potato wedges are done and how to finish them.)
Prepare the Cucumber Salad
While the chicken and potatoes are roasting, prepare the salad. In a clean medium mixing bowl, add diced cucumber, remaining honey, red wine vinegar, and sliced green onions (reserving a pinch for garnish). Add salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.
Plate the Dish
Arrange 2 chicken thighs on each dish. Add a heap of sweet potato wedges on the side. Serve cucumber salad next to the chicken thighs. Garnish with remaining green onion.
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