Rotisserie-Inspired Chicken
with Potato Wedges and Creamy Ranch Coleslaw
Our DIY spice rub combines sweetness, saltiness, smokiness, earthiness and zestiness! All of this balanced flavour is spread over chicken breasts to create a succulent main that's further elevated by a savoury gravy.
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
2 unit
Chicken Breasts
460 g
Russet Potato
1 tbsp
Garlic Puree
1 unit
Chicken Broth Concentrate
1 tbsp
BBQ Seasoning
(Contains Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
170 g
Coleslaw Cabbage Mix
2 unit
Green Onion
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
2.33 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes, 2 tsp BBQ Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking 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, 25-28 min.
Meanwhile, combine garlic puree, half the Smoked Paprika-Garlic Blend, remaining BBQ Seasoning and 2 tsp oil (dbl for 4 ppl) in a small bowl. Set aside.Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.Transfer chicken to another parchment-lined baking sheet, then spread garlic-spice mixture over tops. Roast in the top of the oven until cooked through, 12-14 min.**
Meanwhile, thinly slice green onions, keeping white and green parts separate. Add ranch dressing, coleslaw cabbage mix and green onion greens to a large bowl, then toss to combine.
Heat the same pan (from step 3) over medium.When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining green onions. Cook, stirring often, until butter melts and green onions are tender, 30 sec.Sprinkle Gravy Spice Blend and remaining Smoked Paprika-Garlic Blend over top, then stir to combine.Gradually whisk in 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste. Remove the pan from heat.
Thinly slice chicken.Divide chicken, potato wedges and slaw between plates. Serve gravy alongside.
