HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Dry Rub Chicken
BBQ Dry-Rub Chicken

BBQ Dry-Rub Chicken

with Corn and Ranch Dressing

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Summer is perfect for a family BBQ! Enjoy BBQ-rubbed chicken, corn and golden roasted potatoes! You'll never want butter on corn again after you try it slathered in ranch dressing!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

BBQ Seasoning


113 g

Corn Kernels

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

300 g

Yellow Potato

1 tsp

Garlic Salt

7 g


Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber4 g
Protein44 g
Cholesterol145 mg
Sodium1370 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.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Paper Towel
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch thick rounds. Add potatoes and 2 tbsp oil to an unlined baking sheet (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.). Season with half the garlic salt and pepper, then toss to coat. Roast in the top of the oven, until tender, 25-28 min.


While potatoes roast, pat chicken dry with paper towels. Combine chicken, BBQ seasoning, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Toss to coat. Arrange chicken in a single layer on another unlined baking sheet. Roast in middle of oven, flipping halfway through, until cooked through, 18-21 min.**


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add corn and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.


Meanwhile, finely chop chives. In a small bowl, stir together ranch and half the chives. Season with salt and pepper. Set aside.


Slice chicken. Divide chicken, corn and potatoes between plates. Drizzle some ranch over corn, then sprinkle with remaining chives. Serve with remaining ranch on the side.