BBQ Sauce Chicken Thighs
with Loaded Potatoes and Green Salad
With a fresh green salad, smoky BBQ chicken and loaded cheesy, sour cream potatoes, this dinner is everything you could possibly want on one plate. 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.
Cheddar Cheese, shredded
Red Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down. Roast in the bottom of the oven until tender, 20-22 min.
Meanwhile, thinly slice green onion. Combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add carrots. Season with salt and pepper, to taste, then toss to coat.
Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and BBQ Seasoning. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.
Transfer chicken to another parchment-lined baking sheet. Spread BBQ sauce over tops of chicken. Roast in the middle of the oven until cooked through, 10-12 min.**
When potatoes are almost done, carefully remove from the oven. Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top. Return to the bottom of the oven. Bake until cheese melts, 2-3 min.
Add spinach to the bowl with carrots, then toss to combine. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Dollop sour cream over potatoes, then sprinkle with green onions.