Crispy-Skinned Chicken and Biscuits
with Green Beans 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 is sure to become a family favourite!
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
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)
2 unit
Green Onion
1 tbsp
Maple Syrup
510 g
Sweet Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites)
170 g
Green Beans
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
160 g
Sweet Bell Pepper
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¾ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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 BBQ Seasoning. Drizzle with 1 tbsp oil (dbl for 4 ppl). Roast chicken in the top of the oven until golden-brown and cooked through, 35-40 min.**
Meanwhile, peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, thinly slice green onions. Stir together mayo, sour cream, green onions, 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, then stir until just combined. Using your hands, form dough into a loose ball. Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)
Cut biscuit dough 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 on the bottom, 12-15 min.
Meanwhile, trim green beans. Core, then cut pepper into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add green beans, peppers and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring often, until veggies are coated, 1 min. Season with salt and pepper. Transfer veggies to a plate, then cover with foil to keep warm.
When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Mash half the maple syrup (use all for 4 ppl) and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper, to taste. Carve chicken. Divide mash, chicken, veggies and biscuits between plates.
