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

Allergens:
Wheat
Egg
Mustard
Milk
Sulphites

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

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

550 g

Spatchcock Chicken

1.5 cup

All-Purpose Flour

(Contains Wheat)

12 g

Baking Powder

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Sour Cream

(Contains Milk)

7 g

Chives

2 tbsp

Maple Syrup

2 unit(s)

Sweet Potato

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

170 g

Green Beans, trimmed

¼ cup

Cheddar Cheese, shredded

Not included in your delivery

1 tsp

Sugar*

1.5 tsp

Salt*

2 tbsp

Unsalted Butter*

¼ tsp

Salt and Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories1330 kcal
Fat60 g
Saturated Fat18 g
Carbohydrate130 g
Sugar30 g
Dietary Fiber11 g
Protein47 g
Cholesterol170 mg
Sodium2230 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium150 mg
Iron8.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Pot
Large Non-Stick Pan
Strainer
Potato Masher

Instructions

COOK CHICKEN
1

Pat chicken dry with paper towels, then arrange on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle with Smoked Paprika-Garlic Blend. Drizzle over 1 tbsp oil (dbl for 4 ppl). Roast in the top of the oven, until golden-brown and cooked through, 35-40 min.**

MAKE BISCUITS
2

While chicken cooks, thinly slice chives. Stir together mayo, sour cream, chives, cheese, baking powder, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Stir in flour 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.) Set aside.

COOK SWEET POTATOES
3

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 (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.

BAKE BISCUITS
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.

COOK  BEANS
5

While biscuits cook, trim the green beans. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.

FINISH AND SERVE
6

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