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Crispy Skinned Chicken Dinner

Crispy Skinned Chicken Dinner

with Pan Gravy and Pull-Apart Bread

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This dish takes advantage of the magic that comes from chicken skin and high heat! Roasting at 450˚F helps the chicken skin become perfectly crisp and golden. Served alongside crispy fries and rich pan gravy, you'll want this dish in your regular dinner rotation.

Allergens:Wheat/BléMustard/MoutardeEgg/OeufSulphites/SulfiteMilk/Lait
Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Spatchcock Chicken

460 g

Russet Potato

170 g

Coleslaw Cabbage Mix

2 unit

Artisan Roll

(ContainsWheat/Blé)

1 tbsp

BBQ Seasoning

(ContainsMustard/Moutarde)

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)

2 unit

Chicken Broth Concentrate

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

7 g

Parsley

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

6 g

Garlic

¼ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

7 g

Chives

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)4686 kJ
Calories1120 kcal
Fat62 g
Saturated Fat15 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber6 g
Protein43 g
Cholesterol155 mg
Sodium1490 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Measuring Cups
Small Bowl
Whisk
Medium Bowl
Garlic Press
Medium Pot
Serrated Knife
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Pat chicken dry with paper towels. Sprinkle over half the BBQ seasoning. Season with salt and pepper. Transfer chicken to a parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Roast in top of oven, until chicken is golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**

2

While chicken cooks, cut potatoes into 1/2-inch wide wedges. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

3

While potatoes roast, thinly slice chives. Roughly chop parsley. Peel, then mince or grate garlic. Add coleslaw, mayo, vinegar, half the parsley and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Toss together. Set aside. Whisk together cornstarch, broth concentrates, remaining BBQ seasoning and 1 cup water (dbl for 4 ppl) in a small bowl.

4

Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and half the chives. Cook, stirring often, until fragrant, 1 min. Add cornstarch mixture. Cook, stirring often, until slightly thickened, 4-6 min. Cover with a lid to keep warm. Set aside.

5

Using a serrated (bread) knife, make 8 cuts width-wise, across rolls, leaving 1/4-inch intact at the bottom. Brush 1/2 tbsp oil over each roll, then stuff each cut with cheese and remaining chives. Season with salt and pepper. Transfer to the baking sheet with potato wedges. Bake in top of oven, until cheese melts and rolls are warmed through, 4-5 min.

6

Carve chicken. Add any chicken juices to the pot with gravy, then stir together. Sprinkle remaining parsley over potato wedges. Divide chicken, wedges, slaw and bread between plates. Serve gravy on the side, for dipping.