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BBQ Chicken Thighs

BBQ Chicken Thighs

with Loaded Potatoes and Green Salad

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Everything you could possibly want to satiate those BBQ desires on one plate! With a fresh green salad, smoky BBQ chicken and a loaded potato that's one for the books, the family is going to be very happy tonight!

Tags:Quick PrepFamily Friendly
Allergens:Mustard/MoutardeMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

1 tbsp

BBQ Seasoning

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

460 g

Russet Potato

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

56 g

Spring Mix

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Green Onions

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate67 g
Sugar21 g
Dietary Fiber5 g
Protein39 g
Cholesterol145 mg
Sodium1030 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Thinly slice green onions. Cut potatoes in half lengthwise.

2

Add potatoes and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast, cut-side down, in bottom of oven, until tender, 22-23 min.

3

While potatoes roast, pat chicken dry with paper towels, then season all over with BBQ Seasoning, salt and pepper. Heat a large non-stick pan over medium heat. 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 the other side of the baking sheet with potatoes. Roast in the bottom of the oven until cooked through, 12-14 min.

4

When potatoes are almost done, flip over and sprinkle cheese over top. Return to bottom of the oven to melt cheese, 2-3 min.

5

While cheese is melting, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix. Season with salt and pepper, then toss to coat.

6

Thinly slice chicken. Divide chicken, potatoes and salad between plates. Top potatoes with sour cream, then sprinkle over green onions. Drizzle BBQ sauce over chicken.