Crispy-Skinned Chicken Dinner
with Pan Gravy and Cheesy 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 gooey cheesy 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.
Ingredients
550 g
Spatchcock Chicken
2 piece
Russet Potato
170 g
Coleslaw Cabbage Mix
2 piece
Sandwich Bun
(Contains Barley, Wheat)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 piece
Chicken Broth Concentrate
1 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Oil*
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Pat chicken dry with paper towels.
- Drizzle 1 tbsp (2 tbsp) oil over chicken.
- Sprinkle half the BBQ Seasoning over top, then season both sides with salt and pepper.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the top of the oven until golden-brown and cooked through, 35-40 min (45-50 min for 4 ppl).**
- Meanwhile, cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil 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.
- Meanwhile, thinly slice chives.
- Add coleslaw cabbage mix, mayo, half the vinegar (use all for 4 ppl) and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then toss to combine. Set aside.
- Whisk together half the Gravy Spice Blend (use all for 4 ppl), broth concentrates, remaining BBQ Seasoning and 1 1/4 cup (2 1/2 cups) water in a small bowl.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic puree. Cook, stirring often, until fragrant, 1 min.
- Add broth concentrate mixture. Cook, stirring often, until gravy thickens slightly, 4-6 min.
- Add half the chives.
- Remove the pot from heat, then cover with a lid to keep warm. Set aside.
- Halve buns.
- Brush 1/2 tbsp oil over each half, then sprinkle cheese and remaining chives over top. Season with salt and pepper.
- Transfer buns to the baking sheet with potato wedges.
- Bake in the top of the oven until cheese is melted and buns are warmed through, 4-5 min.
- 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 cheesy bread between plates.
- Serve gravy on the side for dipping.
