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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.)
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.
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.**
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.
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.
