Crispy-Skinned Chicken Dinner
with Pan Gravy and Pull-Apart Bread
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ unit
Spatchcock Chicken
460 g
Russet Potato
170 g
Coleslaw Cabbage Mix
2 unit
Sub Roll
(Contains Gluten)
1 tbsp
BBQ Seasoning
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Chicken Broth Concentrate
1 tbsp
Cornstarch
(Contains Sulphites)
7 g
Parsley
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Pat chicken dry with paper towels. Sprinkle half the BBQ seasoning over top, then season both sides of chicken with salt and pepper. Transfer chicken to a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over chicken. Roast in the top of the oven until chicken is golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**
While chicken cooks, cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 25-28 min.
While potato wedges roast, thinly slice chives. Roughly chop parsley. Add coleslaw, mayo, vinegar, half the parsley and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Set aside. Whisk together cornstarch, broth concentrates, remaining BBQ seasoning and 1 cup water (dbl for 4 ppl) in a small bowl.
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic puree 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.
Using a serrated (bread) knife, make 8 cuts width-wise, across each roll, 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 rolls to the baking sheet with potato wedges. Bake in the top of the oven until cheese is melted and rolls are warmed through, 4-5 min.
Carve chicken. Add any chicken juices from baking sheet to the pot with gravy, then stir to combine. Sprinkle remaining parsley over potato wedges. Divide chicken, potato wedges, slaw and pull-apart bread between plates. Serve gravy on the side, for dipping.
