Crispy-Skinned Chicken Dinner
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Crispy-Skinned Chicken Dinner

Crispy-Skinned Chicken Dinner

with Pan Gravy and Pull-Apart Bread

This dish showcases the magic combination of chicken skin and high heat! Roasting at 450˚F helps the chicken become perfectly crisp and golden. Don't forget the pull-apart bread to dip in your pan gravy!


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

Preparation Time45 minutes
Cooking Time


serving amount

½ unit

Spatchcock Chicken

460 g

Russet Potato

170 g

Coleslaw Cabbage Mix

2 unit

Sub Roll

(Contains Barley, Wheat)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

2 tbsp


(Contains Egg, Mustard)

2 unit

Chicken Broth Concentrate

1 tbsp


½ tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Garlic Puree

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


¼ tsp


¼ tsp


½ tsp



Nutrition Values

Calories1490 kcal
Fat78 g
Saturated Fat23 g
Carbohydrate106 g
Sugar10 g
Dietary Fiber8 g
Protein66 g
Cholesterol210 mg
Sodium1990 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.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Measuring Cups
Medium Pot
Serrated Knife
Silicone Brush


Roast chicken

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels. Sprinkle half the BBQ Seasoning over top, then season both sides with salt and pepper. Transfer chicken to a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over chicken. Roast in the top of the oven until golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**

Roast potato wedges

Meanwhile, 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. Roast in the middle of the oven until tender and golden-brown, 25-28 min.

Assemble slaw and make cornstarch mixture

Meanwhile, thinly slice chives. Add coleslaw cabbage mix, mayo, half the vinegar (use all for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Set aside. Whisk together cornstarch, broth concentrates, remaining BBQ Seasoning and 1 cup water (dbl for 4 ppl) in a small bowl.

Make gravy

Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic puree and half the chives. Cook, stirring often, until fragrant, 1 min.Add cornstarch mixture. Cook, stirring often, until gravy thickens slightly, 4-6 min. Cover with a lid to keep warm. Set aside.

Make pull-apart bread

Using a serrated bread knife, make 8 cuts width-wise across each roll, leaving 1/4-inch intact at the bottom. Brush 1/2 tbsp oil over each roll, then stuff each cut with cheese and remaining chives. Season with salt and pepper. Transfer rolls to the baking sheet with potato wedges. Bake in the top of the oven until cheese is melted and rolls are warmed through, 4-5 min.

Finish and serve

Carve chicken. Add any chicken juices from the baking sheet to the pot with gravy, then stir to combine. Divide chicken, potato wedges, slaw and pull-apart bread between plates. Serve gravy on the side for dipping.