BBQ Chicken Thighs
with Loaded Potatoes and Green Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains Mustard)
460 g
Russet Potato
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit
Green Onion
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
