Caramelized Brown Sugar Chicken
with Succotash and Roasted Potatoes
The key to sticky sweet chicken is brown sugar! Watch as it perfectly caramelizes underneath the broiler. Roasted potatoes and succotash turn to this meal into a southern-inspired delight!
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
460 g
Russet Potato
160 g
Sweet Bell Pepper
200 g
Zucchini
56 g
Edamame
(Contains Soy)
2 tbsp
Brown Sugar
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains Mustard)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp BBQ Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of oven, flipping halfway through, until golden-brown, 18-20 min.
While potatoes roast, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt, then toss to coat. Roast in the top of the oven until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in step 5.)
While chicken cooks, core then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch thick half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then edamame, zucchini and peppers. Cover with a lid. Cook, carefully stirring often, until veggies are dark golden-brown, 5-6 min. Season with salt and pepper.
When chicken is almost cooked through, carefully remove the baking sheet from the oven, then sprinkle brown sugar over chicken. Turn the broiler to high. Broil chicken in the middle of the oven until cooked through, 2-3 min.**
Divide chicken, succotash and potatoes between plates. Dollop sour cream over potatoes. Serve BBQ sauce on the side for dipping.
