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Crispy Skinned Chicken Dinner
with Pan Gravy and Pull-Apart Bread
This dish takes advantage of the magic that comes from chicken skin and high heat! Roasting at 450˚F helps the chicken skin become perfectly crisp and golden. Served alongside crispy fries and rich pan gravy, you'll want this dish in your regular dinner rotation.
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
460 g
Russet Potato
170 g
Coleslaw Cabbage Mix
2 unit
Sub Roll
(Contains Gluten)
1 tbsp
BBQ Seasoning
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 unit
Chicken Broth Concentrate
1 tbsp
Cornstarch
(Contains Sulphites)
7 g
Parsley
2 tbsp
White Wine Vinegar
(Contains Sulphites)
6 g
Garlic
¼ cup
Mozzarella Cheese, shredded
(Contains Milk)
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Pat chicken dry with paper towels. Sprinkle over half the BBQ seasoning. Season with salt and pepper. Transfer chicken to a parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Roast in top of oven, until chicken is golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**
While chicken cooks, cut potatoes into 1/2-inch wide wedges. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice chives. Roughly chop parsley. Peel, then mince or grate garlic. Add coleslaw, mayo, vinegar, half the parsley and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Toss together. Set aside. Whisk together cornstarch, broth concentrates, remaining BBQ seasoning and 1 cup water (dbl for 4 ppl) in a small bowl.
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and half the chives. Cook, stirring often, until fragrant, 1 min. Add cornstarch mixture. Cook, stirring often, until slightly thickened, 4-6 min. Cover with a lid to keep warm. Set aside.
Using a serrated (bread) knife, make 8 cuts width-wise, across rolls, leaving 1/4-inch intact at the bottom. Brush 1/2 tbsp oil over each roll, then stuff each cut with cheese and remaining chives. Season with salt and pepper. Transfer to the baking sheet with potato wedges. Bake in top of oven, until cheese melts and rolls are warmed through, 4-5 min.
Carve chicken. Add any chicken juices to the pot with gravy, then stir together. Sprinkle remaining parsley over potato wedges. Divide chicken, wedges, slaw and bread between plates. Serve gravy on the side, for dipping.
