BBQ-Sauced Chicken Thighs
with Loaded Potatoes and Green SaladCalories
:
700 kcalProtein
:
38g proteinTotal
:
25 minutesDifficulty
:
MediumFamily Friendly
Allergens:
- Mustard
- Milk
- Sulphites
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
Smoky BBQ chicken served with fresh, green salad and loaded, cheesy potatoes means this dinner is everything you could possibly want on one plate. Your family is going to be very happy tonight!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Chicken Thighs
1 tbsp
BBQ Seasoning
(May be present: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
2 unit(s)
Russet Potato
1 unit(s)
Sour Cream
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Green Onion
56 g
Carrot, julienned
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories700 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate68 g
Sugar21 g
Dietary Fiber5 g
Protein38 g
Cholesterol155 mg
Sodium1040 mg
Trans Fat0.3 g
Potassium1750 mg
Calcium225 mg
Iron5 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the bottom of the oven until tender, 23-25 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
2
- Meanwhile, thinly slice green onion.
- Combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add carrots. Season with salt and pepper, then toss to coat.
3
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and BBQ Seasoning.
- When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.
4
- Transfer chicken to another parchment-lined baking sheet.
- Spread BBQ sauce over tops of chicken.
- Roast in the middle of the oven until cooked through, 10-12 min.**
5
- When potatoes are almost done, carefully remove from the oven.
- Arrange in the centre of the baking sheet. Sprinkle cheese over top.
- Return to the oven. Bake until cheese melts, 2-3 min.
6
- Add spinach to the bowl with carrots, then toss to combine.
- Thinly slice chicken.
- Divide chicken, potatoes and salad between plates.
- Dollop sour cream over potatoes, then sprinkle with green onions.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the juicy, flavorful BBQ chicken and the tasty loaded potatoes; many found the salad a bit plain.
- Ease of prep: Quick and easy to make, though some noted potatoes needed longer cooking time than stated in the recipe.
- Suggestions: Consider adding bacon bits to the loaded potatoes and including more vegetables or fruit in the salad for variety.
- Portions: Some felt the chicken portion was too small, especially for larger families or hearty appetites.
- Leftovers: Several customers mentioned doubling the recipe for guests or having enough for multiple meals.
