Double BBQ Chicken Sandwiches
with Potato Coins and Chive Ranch
Enjoy BBQ cookout flavours in a speedy chicken sammie! Cutting the potatoes into no-fuss coins makes this recipe extra quick.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
560 g
Chicken Thighs
350 g
Yellow Potato
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
56 g
Spring Mix
7 g
Chives
4 tbsp
BBQ Sauce
(Contains Mustard May contain Wheat, Crustaceans, Soy, Tree nuts, Egg, Sulphites, Milk, Sesame, Fish, Gluten, Mustard)
6 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Egg, Mustard, Milk, Sulphites, Fish, Soy, Sesame, Wheat, Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
Not included in your delivery
2.5 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Zesty Garlic Blend and 1 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.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, remaining zesty garlic blend and 1/2 tbsp (1 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast chicken in the top of the oven until cooked through, 16-18 min.**
- Meanwhile, thinly slice chives.
- Add ranch dressing, half the chives and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
- Halve buns.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Set aside.
- Brush melted butter onto cut-sides of buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and remaining chives, then toss to combine.
- Warm BBQ sauce in a medium microwaveable bowl or medium pan over low heat.
- Slice chicken.
- Add chicken to the bowl with BBQ sauce, then toss to coat.
- Spread some chive ranch on top buns. Stack chicken, BBQ sauce and some salad on bottom buns. Close with top buns.
- Divide chicken sandwiches, potato coins and remaining salad between plates.
- Serve remaining chive ranch alongside for dipping.
If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken.