BBQ-Glazed Grilled Chicken
with Roasted Potatoes & Sweet Cider Veggies
Cooking time
25 minutes
Servings
4
Calories
530 /serving
With roasted vegetables and finger-licking grilled chicken, this high-touch supper brings everyone to a happy place! Deep-bodied BBQ sauce gives it a sticky finish, while golden-crisped potatoes get hickory-smoked seasonings, and carrots and green beans are showered in sweet cider vinaigrette.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 1 Scallion
- 200g Green beans (or string peas)
- 900g Potatoes
- 60ml BBQ sauce
- 45ml Sweet Cider vinaigrette
- 14g Sweet & Savoury Hickory spices (spices, brown sugar, vinegar powder, onion, garlic, cellulose, smoky flavour)
Contains: Mustard
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
BBQ (or pan)
Total Fat
12 g
Saturated Fat
2 g
Sodium
640 mg
Total Carb
61 g
Sugars
15 g
Protein
45 g
Fibre
7 g
Preparation
Roast the potatoes
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, halve the carrots lengthwise (quarter if large).
- Remove the stem ends of the green beans.
- Thinly slice the scallion crosswise.
Roast the vegetables
- On a second lined sheet pan, toss the carrots with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, 10 to 12 min., until partially cooked.
- Flip and add the green beans, a drizzle of oil and S&P; toss well.
- Roast, 5 to 8 min., until the vegetables are lightly browned and tender.
Grill the chicken
- Pat the chicken* dry; rub with a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, brushing with the BBQ sauce, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Dress the vegetables
- Meanwhile, in a large bowl, combine the carrots, green beans, ⅔ of the scallion, the vinaigrette and S&P.
Plate your dish
- Divide the chicken, potatoes and vegetables between your plates.
- Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
