Dry-Rub Chicken Thighs and Potato Wedges
with Charred Corn and Ranch Dressing- Mustard
- Egg
- Milk
- Sulphites
- Gluten
- Sulphites
- Egg
- Wheat
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
Ingredients: Russet potato • Chicken thighs • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.
Ingredients
270 g
Chicken Thighs
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
113 g
Corn Kernels
2 unit(s)
Green Onion
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Sulphites, Wheat, Sesame, Soy, Fish, Tree nuts, Mustard)
2 unit(s)
Russet Potato
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Milk, Tree nuts, Mustard, Peanuts)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
¼ tsp
Pepper*
2.5 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- To a foil-lined baking sheet add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 14-16 min, until chicken is almost cooked through. (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.
- When hot, add corn, peppers, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Cover with a lid. Cook for 5-6 min, carefully swirling the pan often, until veggies are dark golden.
- Season with salt and pepper.
- When the 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 for 4-5 min, until cooked through.**
- Meanwhile, thinly slice green onions.
- To a small bowl, add ranch dressing and half the green onions. Season with salt and pepper, then stir to combine.
- Slice chicken, if you like.
- Divide chicken, charred veggies and potato wedges between plates.
- Spoon ranch dressing over veggies and chicken. Sprinkle remaining green onions over top.
- Serve remaining BBQ sauce on the side for dipping.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
