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BBQ-Sauced Chicken Thighs

BBQ-Sauced Chicken Thighs

BBQ-Sauced Chicken Thighs

with Loaded Potatoes and Green Salad

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Smoky BBQ chicken served with fresh, green salad and loaded, cheesy potatoes means this dinner is everything you could possibly want on one plate. Your family is going to be very happy tonight!

Tags:

Family Friendly

•Low CO2

Allergens:

Senf

•Milk

•Schwefeldioxide und Sulfite

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.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

BBQ Seasoning

4 tbsp

BBQ Sauce

2 unit(s)

Russet Potato

1 unit(s)

Sour Cream

¼ cup

Cheddar Cheese, shredded

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

1 unit(s)

Green Onion

56 g

Carrot, julienned

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories700 kcal

Fat31 g

Saturated Fat9 g

Carbohydrate68 g

Sugar21 g

Dietary Fiber5 g

Protein38 g

Cholesterol155 mg

Sodium1040 mg

Trans Fat0.3 g

Potassium1750 mg

Calcium225 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Large Non-Stick Pan

Cooking Steps

Prep and roast potatoes

1

Cut potatoes into 1/4-inch rounds.
Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Arrange potatoes in a single layer.
Roast in the bottom of the oven until tender, 23-25 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Prep and marinate carrots

2

Meanwhile, thinly slice green onion.
Combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
Add carrots. Season with salt and pepper, then toss to coat.

Prep and sear chicken

3

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.

Roast chicken

4

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.**

Melt cheese on potatoes

5

When potatoes are almost done, carefully remove from the oven.
Arrange in the centre of the baking sheet. Sprinkle cheese over top.
Return to the oven. Bake until cheese melts, 2-3 min.

Finish and serve

6

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.

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