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Dry-Rub Chicken Thighs and Potato Wedges
with Charred Corn and Ranch Dressing
With BBQ-rubbed chicken, corn and golden roasted potato wedges, this dish will have you dreaming of summer. You'll never want butter on corn again after you try it with this green onion ranch!
Ingredients: Russet potato • Chicken thighs • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Green onion • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
113 g
Corn Kernels
2 unit
Green Onion
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 unit
Russet Potato
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit
Sweet Bell Pepper
Not included in your delivery
¼ tsp
Pepper*
2.5 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the top of the oven until tender and golden-brown, 25-28 min.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until chicken is almost cooked through, 14-16 min. (NOTE: Chicken will finish cooking in step 4.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add corn, peppers, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Cover with a lid. Cook, carefully swirling the pan often, until veggies are dark golden-brown, 5-6 min.
- Season with salt and pepper, to taste.
- When chicken is almost cooked through and potatoes are out of the oven, turn the oven broiler to high.
- While the broiler preheats, brush half the BBQ sauce over chicken.
- Broil chicken in the middle of the oven until cooked through, 4-5 min.**
- Meanwhile, thinly slice green onions.
- Add ranch dressing and half the green onions to a small bowl. Season with salt and pepper, then stir to combine.
- Slice chicken, if desired.
- Divide chicken, charred veggies and potato wedges between plates.
- Spoon ranch dressing over veggies and chicken. Sprinkle remaining green onions over top.
- Serve remaining BBQ sauce on the side for dipping.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.