Chicken & Taters Traybake
with Maple Mayo Dip & Cauliflower
Cooking time
35 minutes
Servings
4
Calories
590 /serving
Two words: maple mayo. It may be your kids new favourite dip (and yours, too!). Prepare to dunk oven-roasted BBQ-spiced chicken and potato wedges, or maybe even some of those golden cauliflower florets roasted in garlic.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 900g Potatoes
- 30ml Minced garlic
- 1 Head of cauliflower
- 15ml Maple syrup
- 60ml Mayonnaise
- 16g Sweet Hickory BBQ spices (sugar, paprika, onion, black pepper, garlic, cumin, salt, parsley, cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fibre, hickory smoke flavour)
Contains: Eggs
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
24 g
Saturated Fat
4 g
Sodium
380 mg
Total Carb
55 g
Sugars
9 g
Protein
42 g
Fibre
7 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Start the traybake
- Meanwhile, pat the chicken dry; rub with the spices, a drizzle of oil and S&P.
- Arrange on a second lined sheet pan and roast, 5 min., until beginning to brown.
Finish the traybake
- Remove the core of the cauliflower; cut the head into bite-size florets.
- When the chicken is beginning to brown, add the cauliflower and roast, stirring and adding the garlic halfway, 20 min., until the chicken* is cooked through and the cauliflower is tender.
Make the dip
- Meanwhile, in a small bowl, combine the mayo, maple syrup and S&P.
Plate your dish
- Divide the potatoes and traybake between your plates.
- Serve the dip on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
