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 summer 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
550 g
Spatchcock Chicken
1.5 cup
All-Purpose Flour
(Contains Wheat)
12 g
Baking Powder
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 unit(s)
Sour Cream
(Contains Milk)
7 g
Chives
2 tbsp
Maple Syrup
2 unit(s)
Sweet Potato
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
170 g
Green Beans, trimmed
¼ cup
Cheddar Cheese, shredded
Not included in your delivery
1 tsp
Sugar*
1.5 tsp
Salt*
2 tbsp
Unsalted Butter*
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Pat chicken dry with paper towels, then arrange on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle with Smoked Paprika-Garlic Blend. Drizzle over 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 cooks, thinly slice chives. Stir together mayo, sour cream, chives, cheese, baking powder, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Stir in flour 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.) Set aside.
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 (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.
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 cook, trim the green beans. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.
When sweet potatoes are fork-tender, drain and return to the same pot, off heat. Using a masher, mash maple syrup and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper. Carve chicken. Divide mash, chicken, green beans and biscuits between plates.