Crispy Skinned Chicken Dinner
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Crispy Skinned Chicken Dinner

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.

Allergens:
Egg
Mustard
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

2 unit(s)

Russet Potato

170 g

Coleslaw Cabbage Mix

2 unit(s)

Artisan Bun

1 tbsp

BBQ Seasoning

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

2 tbsp

Mayonnaise

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

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Cornstarch

7 g

Parsley

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 unit(s)

Garlic, cloves

¼ cup

Mozzarella Cheese, shredded

7 g

Chives

Not included in your delivery

½ tsp

Salt and Pepper*

½ tsp

Sugar*

1 tbsp

Unsalted Butter*

3 tbsp

Oil*

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Nutrition Values

Calories950 kcal
Fat60 g
Saturated Fat14 g
Carbohydrate47 g
Sugar4 g
Dietary Fiber4 g
Protein37 g
Cholesterol155 mg
Sodium840 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium75 mg
Iron4.5 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

Baking Sheet
Medium Pot
Silicone Brush

Instructions

COOK CHICKEN
1

Pat chicken dry with paper towels. Sprinkle over half the BBQ seasoning. Season both sides of the chicken 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).**

ROAST POTATO WEDGES
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.

ASSEMBLE SLAW & MAKE CORNSTARCH MIX
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.

MAKE GRAVY
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.

MAKE & BAKE BREAD
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.

FINISH AND SERVE
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.