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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
550 g
Spatchcock Chicken
2 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
90 g
Archived
9 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Crustaceans, Fish, Gluten, Sulphites)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cornstarch
7 g
Parsley
2 tbsp
White Wine Vinegar
2 unit(s)
Garlic, cloves
¼ cup
Mozzarella Cheese, shredded
7 g
Chives
Not included in your delivery
½ tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
2.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* Pat chicken dry with paper towels. Sprinkle over half the BBQ seasoning. Season with salt and pepper. Arrange chicken on 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.) (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While chicken cooks, cut potatoes into 1/2-inch wide wedges. On another baking sheet, add potatoes and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice chives. Peel, then mince garlic. Roughly chop parsley. In a medium bowl, add coleslaw, mayo, vinegar, half the parsley and 1/2 tsp sugar (dbl for 4ppl). Season with salt and pepper. Toss together. Set aside. In a small bowl, whisk together cornstarch, broth concentrates, remaining BBQ seasoning and 1 cup water (dbl for 4 ppl).
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.
Using a serrated (bread) knife, make eight cuts width-wise, across baguette, leaving 1/4-inch intact at the bottom. Brush 1/2 tbsp oil over each baguette, 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 baguettes are warmed through, 4-5 min.
Carve chicken. Add any pan juices to medium pot with gravy, stir together. Sprinkle remaining parsley over potato wedges. Divide chicken, wedges, slaw and bread between plates. Serve gravy on the side, for dipping.
