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Crispy Skinned Chicken and Biscuits
with Asparagus and Sweet Potato Mash
Better than grandma's biscuits? We'd say so! These DIY cheesy biscuits aren't the only star of this comforting dinner. The stick to your ribs crispy chicken will surely also become a family favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ unit
Spatchcock Chicken
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 tbsp
Baking Powder
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
2 tbsp
Maple Syrup
340 g
Sweet Potato
1 tbsp
Smoked Paprika-Garlic Blend
227 g
Asparagus
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
1.5 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Pat chicken dry with paper towels, then arrange on a parchment-lined baking sheet. Season with salt, pepper and Smoked Paprika-Garlic Blend. Drizzle with 1 tbsp oil (dbl for 4 ppl). Roast in the top of the oven, until golden-brown and cooked through, 35-40 min.**
While chicken roasts, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While sweet potatoes cook, thinly slice chives. Stir together mayo, sour cream, chives, cheese, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Add flour and stir until just combined. Using your hands, press dough together into a loose ball. Flatten dough and press into a 1-inch thick disc. (NOTE: Halve dough and make two discs for 4 ppl.)
Cut the biscuit disc into 8 equal wedges. (NOTE: You will have 16 wedges for 4 ppl.)Transfer biscuits to another parchment-lined baking sheet. Bake in the middle of the oven, until puffed up and golden, 10-12 min.
While biscuits bake, trim bottom 1-inch from asparagus and discard, then cut into 1-inch pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer asparagus to a plate and cover to keep warm.
When sweet potatoes are fork-tender, drain and return to the same pot, off heat. Add maple syrup and 2 tbsp butter (dbl for 4 ppl) to the sweet potatoes. Using a masher, mash together until smooth. Season with salt and pepper. Carve chicken. Divide mash, chicken, asparagus and biscuits between plates.
