Rotisserie-Inspired Chicken
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Rotisserie-Inspired Chicken

Rotisserie-Inspired Chicken

with Potato Wedges and Creamy Ranch Coleslaw

Our DIY spice rub combines sweetness, saltiness, smokiness, earthiness and zestiness! All of this balanced flavour is spread over chicken breasts to create a succulent main that's further elevated by a savoury gravy.

Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

460 g

Russet Potato

1 tbsp

Garlic Puree

1 unit

Chicken Broth Concentrate

1 tbsp

BBQ Seasoning

(Contains Sulphites)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

2 tbsp

Ranch Dressing

(Contains Egg, Milk)

170 g

Coleslaw Cabbage Mix

2 unit

Green Onion

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

Not included in your delivery

2.33 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate65 g
Sugar8 g
Dietary Fiber7 g
Protein47 g
Cholesterol140 mg
Sodium1020 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
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan
Large Bowl
Measuring Cups


Roast potato wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes, 2 tsp BBQ Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.


Meanwhile, combine garlic puree, half the Smoked Paprika-Garlic Blend, remaining BBQ Seasoning and 2 tsp oil (dbl for 4 ppl) in a small bowl. Set aside.Pat chicken dry with paper towels. Season with salt and pepper.

Cook chicken

Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.Transfer chicken to another parchment-lined baking sheet, then spread garlic-spice mixture over tops. Roast in the top of the oven until cooked through, 12-14 min.**

Prep and make slaw

Meanwhile, thinly slice green onions, keeping white and green parts separate. Add ranch dressing, coleslaw cabbage mix and green onion greens to a large bowl, then toss to combine.

Make gravy

Heat the same pan (from step 3) over medium.When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining green onions. Cook, stirring often, until butter melts and green onions are tender, 30 sec.Sprinkle Gravy Spice Blend and remaining Smoked Paprika-Garlic Blend over top, then stir to combine.Gradually whisk in 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste. Remove the pan from heat.

Finish and serve

Thinly slice chicken.Divide chicken, potato wedges and slaw between plates. Serve gravy alongside.