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

Tags:Family Friendly
Allergens:Wheat/BléEgg/OeufMustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Spatchcock Chicken

1.5 cup

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Baking Powder

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

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

(ContainsMilk/Lait)

50 g

Shallot

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

¾ tsp

Salt*

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
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 (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.

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, 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.)

4

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.

5

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.

6

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.