Cheesy Ranch Chicken Drummies
with Pea-Potato Mash & Zucchini Wedges
Cooking time
35 minutes
Servings
4
Calories
1030 /serving
You know the old saying: ranch dip at night, children’s delight. They’ll enjoy dunking oven-baked chicken and veggies into ranch-seasoned mayo: either the drumsticks crisped with Grana Padano cheese or the batons of zucchini, or both. And possibly their fingers, too!
We will send you:
- 12 Canadian-raised chicken drumsticks (air chilled)
- 900g Potatoes
- 2 Green zucchini
- 120ml Mayonnaise
- 150g Green peas
- 25g Grana Padano (contains rennet)
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Eggs • Milk • Mustard
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Strainer
3 tbsp Butter
2 Sheet pans
Total Fat
63 g
Saturated Fat
16 g
Sodium
760 mg
Total Carb
49 g
Sugars
7 g
Protein
63 g
Fibre
7 g
Preparation
Roast the chicken
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Pat the chicken* dry. In a large bowl, toss with ¾ of the spices, a drizzle of oil, the cheese and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 30 to 35 min., until cooked through.
Make the mash
- Meanwhile, peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, adding the peas halfway, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water, drain and return to the pot.
- Off the heat, add 3 tbsp butter and ¼ of the mayo.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the zucchini
- Meanwhile, quarter the zucchini lengthwise; halve crosswise.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 10 to 12 min., until tender.
Make the ranch mayo & serve
- In a small bowl, combine the remaining mayo and spices, and S&P.
- Divide the mash between your plates.
- Top with the chicken and zucchini.
- Serve the ranch mayo on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
