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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Chicken Thighs

1 tbsp

BBQ Seasoning

4 tbsp

BBQ Sauce


460 g

Russet Potato

3 tbsp

Sour Cream


¼ cup

Cheddar Cheese, shredded


56 g

Spring Mix

1 tbsp

Red Wine Vinegar


2 unit

Green Onions

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp


1 tsp


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


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.


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.


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


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.


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.