Crispy Skinned Chicken and Biscuits

Crispy Skinned Chicken and Biscuits

with Green Beans and Sweet Potato Mash

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Better than grandma's biscuits? We'd say so! These DIY cheesy biscuits aren't the only star of this winter dinner. The stick to your ribs crispy chicken will surely also become a family favourite!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Spatchcock Chicken

1.5 cup

All-Purpose Flour


1 tbsp

Baking Powder

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

6 tbsp

Sour Cream


7 g


2 tbsp

Maple Syrup

340 g

Sweet Potato

1 tbsp

Smoked Paprika-Garlic Blend

170 g

Green Beans

¼ cup

Cheddar Cheese, shredded


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tsp


2 tbsp


¼ tsp

Salt and Pepper*

1.5 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)6025 kJ
Calories1440 kcal
Fat70 g
Saturated Fat24 g
Carbohydrate131 g
Sugar36 g
Dietary Fiber11 g
Protein52 g
Cholesterol205 mg
Sodium1190 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Bowl
Large Pot
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Pat chicken dry with paper towels, then arrange on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle with Smoked Paprika-Garlic Blend. Drizzle with1 tbsp oil (dbl for 4 ppl). Roast in the top of the oven, until golden-brown and cooked through, 35-40 min.**


While chicken cooks, thinly slice chives. Stir together mayo, sour cream, chives, cheese, baking powder, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Stir in flour until just combined. Using your hands, press dough together into a loose ball. Flatten dough and press into a 1-inch thick disc. (NOTE: Halve dough and make two discs for 4 ppl.) Set aside.


Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


Cut the biscuit disc into 8 equal wedges. (NOTE: you will have 16 wedges for 4 ppl.)Transfer biscuits to another parchment-lined baking sheet. Bake in the middle of the oven, until puffed up and golden, 10-12 min.


While biscuits bake, trim the green beans. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.


When sweet potatoes are fork-tender, drain and return to the same pot, off heat. Using a masher, mash maple syrup and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper. Carve chicken. Divide mash, chicken, green beans and biscuits between plates.