Bulgogi Chicken Thighs- Pasture-raised Chicken Thighs, Bulgogi Marinade (pear or apple, tamari, yellow onion, brown sugar, honey, sesame oil, garlic, ginger, black pepper)

Bundle Contains: Sesame, Soy

INSTRUCTIONS

Step 1 - Preheat oven to 425°F. Prepare the vegetables. Halve or quarter the mushrooms depending on size. Slice the broccoli to separate the stem from the crown. Peel away the tough outer skin from the broccoli stem and chop into 1-inch pieces. Chop the crown into large florets, about 2-inch pieces. Peel and slice the carrots into about 1/3-inch thick coins or half moons. Add vegetables to a large, rimmed baking sheet. Drizzle generously with oil and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Set aside.

Step 2 - Remove the chicken from the package. Nestle the chicken on the baking sheet amongst the vegetables, spacing them apart. Drizzle or brush the tops of the chicken thighs with oil.

Step 3 - Roast the chicken and vegetables in the preheated oven for 17-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. If desired, broil for 3 minutes to brown the top.

Step 4 - Garnish chicken bulgogi and veggies with sesame seeds and sliced green onions (optional). Serve with rice, quinoa, or noodles if desired. 

*All produce should be thoroughly washed and dried before consuming

Thaw chicken in the refrigerator 24-48 hours prior to cooking.