HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Buffalo Style Spatchcock Chicken
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Roasted Buffalo-Style Spatchcock Chicken

Roasted Buffalo-Style Spatchcock Chicken

with Ranch-Dressed Potato Salad and Greens

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Perfectly seasoned and roasted to perfection, this spatchcock chicken dinner comes together in no time with restaurant-worthy results! The ranch-dressed potato salad is a knockout, and the sweet mustard-dressed greens provide a bite of freshness.

Tags:Spicy
Allergens:Egg/OeufMilk/LaitMustard/Moutarde

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

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

550 g

Spatchcock Chicken

½ tbsp

Seasoned Salt

2 tbsp

Hot Sauce

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

480 g

Red Potato

7 g

Chives

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 unit

Lemon

3 unit

Celery

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1270 kcal
Fat81 g
Saturated Fat18 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber7 g
Protein53 g
Cholesterol207 mg
Sodium2520 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Colander
Measuring Spoons
Paper Towel
Parchment Paper
Large Bowl
Whisk
Small pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until fork-tender, 10-12 min. Drain potatoes well, then transfer to an unlined baking sheet. Place in the fridge to cool.

2

Meanwhile, pat chicken dry with paper towels. Drizzle 1 tbsp oil (dbl for 4 ppl) over skin side. Sprinkle seasoned salt and pepper on both sides, then rub chicken to coat. Arrange chicken on a parchment-lined baking sheet. Roast in the middle of the oven, until golden-brown and cooked through, 30-35 min (for 4 ppl, cook for 40-45 min).** (TIP: If skin starts to brown too much, place a piece of foil over chicken!)

3

Meanwhile, halve tomatoes. Thinly slice chives. Cut celery into 1/4-inch pieces. Juice half the lemon, then cut remaining lemon into wedges. Add 2 tsp lemon juice, 1 tsp mustard, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

4

Melt 1 1/2 tbsp butter (dbl for 4 ppl) in a small pot over medium heat. Once melted, remove the pot from heat. Add hot sauce. Season with salt, to taste, then whisk to combine. (TIP: If sauce separates, whisk again before serving!)

5

When chicken is done, whisk together ranch dressing, remaining mustard, 1/2 tsp sugar and 1 tsp lemon juice (dbl both for 4 ppl) in another large bowl. Add potatoes, cheese, celery and chives. Season with salt and pepper, to taste, then stir to combine.

6

Add tomatoes and arugula and spinach mix to the bowl with vinaigrette. Toss to combine. Cut chicken in half. Divide chicken, potato salad and greens between plates. Squeeze a lemon wedge over chicken, if desired. Serve Buffalo hot sauce alongside for dipping.