Crispy-Skinned Chicken and Biscuits
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Crispy-Skinned Chicken and Biscuits

Crispy-Skinned Chicken and Biscuits

with Green Beans and Sweet Potato Mash

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 is sure to become a family favourite!

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 Time


serving amount

½ unit

Spatchcock Chicken

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tbsp

Baking Powder

2 tbsp


(Contains Egg, Mustard)

6 tbsp

Sour Cream

(Contains Milk)

2 unit

Green Onion

1 tbsp

Maple Syrup

510 g

Sweet Potato

1 tbsp

BBQ Seasoning

(Contains Sulphites)

170 g

Green Beans

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

160 g

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


1.5 tbsp


0.13 tsp


¾ tsp



Nutrition Values

Calories1290 kcal
Fat72 g
Saturated Fat26 g
Carbohydrate84 g
Sugar30 g
Dietary Fiber12 g
Protein53 g
Cholesterol210 mg
Sodium2670 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.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Potato Masher


Roast chicken

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 BBQ Seasoning. Drizzle with 1 tbsp oil (dbl for 4 ppl). Roast chicken in the top of the oven until golden-brown and cooked through, 35-40 min.**

Cook sweet potatoes

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

Make biscuit dough

Meanwhile, thinly slice green onions. Stir together mayo, sour cream, green onions, 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, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)

Bake biscuits

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 on the bottom, 12-15 min.

Cook veggies

Meanwhile, trim green beans. Core, then cut pepper into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add green beans, peppers 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 veggies are coated, 1 min. Season with salt and pepper. Transfer veggies to a plate, then cover with foil to keep warm.

Finish and serve

When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Mash half the maple syrup (use all for 4 ppl) and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper, to taste. Carve chicken. Divide mash, chicken, veggies and biscuits between plates.

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