Spiced BBQ Chicken and Cheesy Chips

Name: Spiced BBQ Chicken and Cheesy Chips with Roasted Garlic and Lemon Slaw
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 3 unit(s) Garlic Clove**; 3 unit(s) British Chicken Thighs; 1 sachet(s) Central American Style Spice Mix; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Lemon; 64 grams Mayonnaise; 120 grams Coleslaw Mix; 20 grams Grated Hard Italian Style Cheese; 96 grams BBQ Sauce

with Roasted Garlic and Lemon Slaw

Sam RichardsPublished on June 27, 2023

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This Spiced BBQ Chicken and Cheesy Chips is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Egg

•Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Garlic Clove**

3 unit(s)

British Chicken Thighs

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lemon

64 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

20 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

96 grams

BBQ Sauce

Nutritional information

Energy (kcal)735 kcal

Energy (kJ)3075 kJ

Fat31.8 g

of which saturates8.3 g

Carbohydrate78.8 g

of which sugars16.7 g

Dietary Fibre9.6 g

Protein42.5 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Bowl

•Pan

•Kitchen Shears

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the potato tray until soft, 10-12 mins.

While everything cooks, pop the chicken thighs into a large bowl along with the Central American style spice mix and a drizzle of oil.

Season with salt and pepper and mix well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the lemon.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a large bowl, add the garlic, some lemon juice and the mayonnaise. Season with salt and pepper. Stir well to combine.

Add the baby gem and coleslaw mix to the bowl and toss to coat in the garlic lemon mayo. Set aside.