BBQ-Sauced Chicken Thighs

Prepped in 10

Family Friendly

with Loaded Potatoes and Green Salad

8 min

Difficulty: 2/3

Canadian

Smoky BBQ chicken served with fresh, green salad and loaded, cheesy potatoes means this dinner is everything you could possibly want on one plate. Your family is going to be very happy tonight!

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Tags

Family Friendly

Climate-conscious

Ingredients

Chicken Thighs

280 g

BBQ Seasoning

1 tbsp

BBQ Sauce

4 tbsp

Russet Potato

2 unit(s)

Sour Cream

1 unit(s)

Cheddar Cheese, shredded

0.25 cup

Baby Spinach

56 g

Red Wine Vinegar

1 tbsp

Green Onion

1 unit(s)

Carrot, julienned

56 g

Sugar

1 tsp

Oil

2.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Cut potatoes into 1/4-inch rounds.
Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Arrange potatoes in a single layer.
Roast in the bottom of the oven until tender, 23-25 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

Meanwhile, thinly slice green onion.
Combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
Add carrots. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium heat.
While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and BBQ Seasoning.
When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.