BBQ Chicken and Fat Fries
65.0 grams
Cabbage
65.0 grams
Red Cabbage
1.0 Unit(s)
Medium Carrot
1.0 Piece(s)
Medium Potato
25.0 grams
BBQ Sauce by Let's Cook
15.0 grams
Coleslaw Dressing by Let's Cook
0.5 Unit(s)
Spatchcock Chicken
- Time : 60.0 mins |
- Calories: 889.0 kcal |
- Protein : 74.0 g |
- Fat : 40.0 g |
- Carb. : 58.0 g
: Your Kitchen Essentials
Utensils: Pot | Oven Tray | Mixing Bowl |
Equipment: Oven |
Pantry: Salt | Pepper | Your preferred cooking oil |
Equipment: Oven |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Preheat your oven to 210°C
Chicken: marinate it in half the BBQ sauce. Save some BBQ sauce to serve on the side
Wash and dry the vegetables prior to chopping (as required):
- Potato: cut into nice thick strips (like french fries)
- Cabbage, Red Cabbage: cut into fine strips for the coleslaw
- Carrot: peel and grate it.
Chicken: marinate it in half the BBQ sauce. Save some BBQ sauce to serve on the side
Wash and dry the vegetables prior to chopping (as required):
- Potato: cut into nice thick strips (like french fries)
- Cabbage, Red Cabbage: cut into fine strips for the coleslaw
- Carrot: peel and grate it.
: Cook, Plate and Serve
Potatoes:
Take some water in a pot, add salt and place in the potatoes and boil for around 15 minutes or until you pierce them easily with a knife. Drain and set aside.
Chicken:
Once the oven has preheated; lightly oil the oven tray and potatoes. You can place the chicken and the potatoes together on the same tray or use separate trays if you have them. Roast the chicken and potatoes for around 30 minutes before checking to see if they're done. If you they're close to done, turn off the oven and let them sit inside for around another 10 - 15 minutes.
Salad:
In a mixing bowl, combine: cabbage, red cabbage, carrot and the coleslaw dressing provided. Mix well. Check the seasoning.
Plate and Serve:
Plate the chicken and serve with chunky fries, coleslaw and BBQ sauce.
Take some water in a pot, add salt and place in the potatoes and boil for around 15 minutes or until you pierce them easily with a knife. Drain and set aside.
Chicken:
Once the oven has preheated; lightly oil the oven tray and potatoes. You can place the chicken and the potatoes together on the same tray or use separate trays if you have them. Roast the chicken and potatoes for around 30 minutes before checking to see if they're done. If you they're close to done, turn off the oven and let them sit inside for around another 10 - 15 minutes.
Salad:
In a mixing bowl, combine: cabbage, red cabbage, carrot and the coleslaw dressing provided. Mix well. Check the seasoning.
Plate and Serve:
Plate the chicken and serve with chunky fries, coleslaw and BBQ sauce.