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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
½ unit
Spatchcock Chicken
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 tbsp
Baking Powder
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
7 g
Chives
2 tbsp
Maple Syrup
340 g
Sweet Potato
1 tbsp
Smoked Paprika-Garlic Blend
170 g
Green Beans
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
50 g
Shallot
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¾ tsp
Salt*
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.