Crispy-Skinned Chicken and Biscuits

Crispy-Skinned Chicken and Biscuits

with Green Beans and Sweet Potato Mash

Read more

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

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

Preparation Time55 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, 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


50 g


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tsp


1.5 tbsp


0.13 tsp


¾ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1460 kcal
Fat67 g
Saturated Fat24 g
Carbohydrate138 g
Sugar34 g
Dietary Fiber12 g
Protein56 g
Cholesterol185 mg
Sodium1760 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


While chicken roasts, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt and enough water to cover (by 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.


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, then stir until just combined. Using your hands, form dough into a loose ball. Flatten dough and press into a 1-inch thick disc. (NOTE: Halve dough and make two discs for 4 ppl.)


Cut biscuit dough 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 green beans. Heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring often, until coated, 1 min. Season with salt and pepper. Transfer green beans to a plate and cover with foil to keep warm.


When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. 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.