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Crispy Skinned Chicken and Biscuits

Crispy Skinned Chicken and Biscuits

with Asparagus 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 comforting dinner. The stick to your ribs crispy chicken will surely also become a family favourite!

Tags:Family Friendly
Allergens:GlutenEggMustardMilk

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

Preparation Time50 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Spatchcock Chicken

1.5 cup

All-Purpose Flour

(ContainsGluten)

1 tbsp

Baking Powder

2 tbsp

Mayonnaise

(ContainsEgg, Mustard)

6 tbsp

Sour Cream

(ContainsMilk)

7 g

Chives

2 tbsp

Maple Syrup

340 g

Sweet Potato

1 tbsp

Smoked Paprika-Garlic Blend

227 g

Asparagus

¼ cup

Cheddar Cheese, shredded

(ContainsMilk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

1 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

1.5 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1530 kcal
Fat76 g
Saturated Fat26 g
Carbohydrate124 g
Sugar31 g
Dietary Fiber11 g
Protein63 g
Cholesterol215 mg
Sodium1220 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Peeler
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
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1

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, pepper and Smoked Paprika-Garlic Blend. Drizzle with 1 tbsp oil (dbl for 4 ppl). Roast in the top of the oven, until golden-brown and cooked through, 35-40 min.**

2

While chicken roasts, 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. (NOTE: 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.

3

While sweet potatoes cook, thinly slice chives. Stir together mayo, sour cream, chives, cheese, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Add flour and stir 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.)

4

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.

5

While biscuits bake, trim bottom 1-inch from asparagus and discard, then cut into 1-inch pieces. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer asparagus to a plate and cover to keep warm.

6

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