with Corn and Ranch Dressing
Summer is perfect for a family BBQ! Enjoy BBQ-rubbed chicken, corn and golden roasted potatoes! You'll never want butter on corn again after you try it slathered in ranch dressing!
Allergens
Utensils
Tags
Chicken Breasts
2 unit
BBQ Seasoning
1 tbsp
Corn Kernels
113 g
Ranch Dressing
4 tbsp
Yellow Potato
300 g
Garlic Salt
1 tsp
Chives
7 g
Oil
1.5 tbsp
Salt and Pepper
0.25 tsp
Unsalted Butter
1 tbsp
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch thick rounds. Add potatoes and 2 tbsp oil to an unlined baking sheet (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.). Season with half the garlic salt and pepper, then toss to coat. Roast in the top of the oven, until tender, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. Combine chicken, BBQ seasoning, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Toss to coat. Arrange chicken in a single layer on another unlined baking sheet. Roast in middle of oven, flipping halfway through, until cooked through, 18-21 min.**
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add corn and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
Meanwhile, finely chop chives. In a small bowl, stir together ranch and half the chives. Season with salt and pepper. Set aside.
Slice chicken. Divide chicken, corn and potatoes between plates. Drizzle some ranch over corn, then sprinkle with remaining chives. Serve with remaining ranch on the side.
740
kcal
Calories
42
g
Fat
8
g
Saturated Fat
46
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
44
g
Protein
145
mg
Cholesterol
1370
mg
Sodium
with Seasoned Potato Wedges and Cheddar