Nick’s Pick | Bagel Spice BBQ Chicken Thigh & Veggie Traybake
with Roasted Garlic Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
590 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. When our Bagel Shop spice blend meets our full-bodied BBQ sauce, all you have to do is sit back and watch the flavour fireworks. It’s all aromatic sesame seeds and poppy seeds on one hand, and mellow smoky-sweet tastes on the other. Tender chicken thighs, chunky potatoes and Brussels sprouts have front-row seats on the sheet pan for this show. Create contrast by whipping together sour cream and roasted garlic for dipping and dabbing.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 300g Brussels sprouts
- 30ml BBQ sauce
- 15g Minced roasted garlic
- 86ml Sour cream
- 10g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)
Contains: Milk, Mustard, Sesame
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
7 g
Sodium
450 mg
Total Carb
62 g
Sugars
13 g
Protein
46 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Medium-dice the potatoes. Pat the chicken dry with paper towel. In a medium bowl, combine the chicken, BBQ sauce, ½ the spices and S&P.
Prepare & roast the traybake
On a lined sheet pan, toss the Brussels sprouts and potatoes with a drizzle of oil, the remaining spices and S&P. Add the chicken and roast, flipping halfway, 20 to 25 min., until the chicken* is cooked through and the vegetables are tender.
Make the garlic sour cream
Meanwhile, in a small bowl, combine the sour cream, garlic and S&P.
Plate your dish
Divide the traybake between your plates. Serve the garlic sour cream on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
