BBQ-Sauced Chicken Thighs
with Loaded Potatoes and Green Salad
Smoky BBQ chicken served with fresh, green salad and loaded, cheesy potatoes means this dinner is everything you could possibly want on one plate. Your family is going to be very happy tonight!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Sour Cream
(Contains Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Green Onion
56 g
Carrot, julienned
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the bottom of the oven until tender, 23-25 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice green onion.
- Combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add carrots. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and BBQ Seasoning.
- When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.
- Transfer chicken to another parchment-lined baking sheet.
- Spread BBQ sauce over tops of chicken.
- Roast in the middle of the oven until cooked through, 10-12 min.**
- When potatoes are almost done, carefully remove from the oven.
- Arrange in the centre of the baking sheet. Sprinkle cheese over top.
- Return to the oven. Bake until cheese melts, 2-3 min.
- Add spinach to the bowl with carrots, then toss to combine.
- Thinly slice chicken.
- Divide chicken, potatoes and salad between plates.
- Dollop sour cream over potatoes, then sprinkle with green onions.