with Potato Coins and Chive Ranch
Enjoy BBQ cookout flavours in a speedy chicken sammie! Cutting the potatoes into no-fuss coins makes this recipe extra quick. Ingredients: Russet potato • Chicken thighs • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Chicken Thighs
280 g
Russet Potato
2 unit
Artisan Bun
2 unit
Spring Mix
56 g
Chives
7 g
BBQ Sauce
4 tbsp
Ranch Dressing
6 tbsp
White Wine Vinegar
0.5 tbsp
Zesty Garlic Blend
7 g
Oil
2.5 tbsp
Sugar
0.75 tsp
Salt
0.125 tsp
Pepper
0.25 tsp
Butter
1 tbsp
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-22 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- To another parchment-lined baking sheet, add chicken, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast chicken in the top of the oven for 16-18 min, until cooked through.**
- Meanwhile, thinly slice chives.
- To a small bowl, add ranch dressing, half the chives and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- Halve buns.
- In a small microwavable bowl (or small pan over low heat), melt 1 tbsp (2 tbsp) butter.
- Brush melted butter onto cut-sides of buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spring mix and remaining chives, then toss to combine.
- In a medium microwaveable bowl (or medium pan over low heat), warm BBQ sauce.
- Slice chicken.
- To the bowl with BBQ sauce, add chicken, then toss to coat.
- Spread some chive ranch on top buns. Stack BBQ chicken and some salad on bottom buns. Close with top buns.
- Divide chicken sandwiches, potato coins and remaining salad between plates.
- Serve remaining chive ranch alongside for dipping.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
980
kcal
Calories
46
g
Fat
10
g
Saturated Fat
101
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
41
g
Protein
155
mg
Cholesterol
1370
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
7
mg
Iron
