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BBQ Chicken and Fat Fries

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    Cabbage 65.0 grams

    Cabbage

    Red Cabbage 65.0 grams

    Red Cabbage

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Medium Potato 1.0 Piece(s)

    Medium Potato

    BBQ Sauce by Let's Cook 25.0 grams

    BBQ Sauce by Let's Cook

    Coleslaw Dressing by Let's Cook 15.0 grams

    Coleslaw Dressing by Let's Cook

    Spatchcock Chicken 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 |
    : 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.
    : 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.