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Dry-Rub Chicken
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Dry-Rub Chicken

Dry-Rub Chicken

with Charred Corn and Ranch Dressing

With BBQ-rubbed chicken, corn and golden roasted potatoes, this dish will have you dreaming of summer. You'll never want butter on corn again after you try it with this green onion ranch!

Tags:
Family Friendly
Allergens:
Mustard
Egg
Milk
Sulphites

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

4 tbsp

BBQ Sauce

(Contains Mustard)

113 g

Corn Kernels

2 unit

Green Onion

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

460 g

Russet Potato

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

160 g

Sweet Bell Pepper

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories900 kcal
Fat43 g
Saturated Fat5 g
Carbohydrate80 g
Sugar24 g
Dietary Fiber7 g
Protein47 g
Cholesterol130 mg
Sodium910 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
Paper Towel
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Small Bowl

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the top of the oven until tender and golden-brown, 25-28 min.

Roast chicken
2

Meanwhile, pat chicken dry with paper towels. Add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until chicken is almost cooked through, 14-16 min. (NOTE: Chicken will finish cooking in step 4.)

Char veggies
3

Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add corn, peppers, 1 tbsp oil and 1/2 tbsp water (dbl both for 4 ppl). Cover with a lid. Cook, carefully swirling the pan often, until veggies are dark golden-brown, 5-6 min. Season with salt and pepper, to taste.

Broil chicken
4

When chicken is almost cooked through and potatoes are out of the oven, turn the oven broiler to high. While the broiler preheats, brush half the BBQ sauce over chicken. Broil chicken in the middle of the oven until cooked through, 4-5 min.**

Mix ranch dressing
5

Meanwhile, thinly slice green onions. Add ranch dressing and half the green onions to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Slice chicken, if desired. Divide chicken, charred veggies and potatoes between plates. Spoon ranch dressing over veggies and chicken. Sprinkle remaining green onions over top. Serve remaining BBQ sauce on the side for dipping.

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