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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 Pantry Essentials
    Utensils: oven tray | mixing bowl |
    Equipment: an oven |
    Pantry: salt and pepper | your preferred cooking oil |
    Prepare your Ingredients
    Preheat your oven to 210°C

    Chicken: marinate it in half the BBQ sauce. Save some BBQ sauce to serve on the side
    Potato: wash and cut into nice thick strips (like french fries)
    Cabbage, Red Cabbage: cut into fine strips for the coleslaw, wash and dry
    Carrot: wash, peel and grate it.
    Roast the Chicken, Potatoes. Make Coleslaw and Serve
    Place the potato in some cold salted water and boil for around 15 minutes or until you pierece them easily with a knife.

    Once the oven has preheated; lightly oil the tray and potatoes. You can place the chicken and the potatoes togehter 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.

    In a mixing bowl, combine: cabbage, red cabbage, carrot and the coleslaw dressing provided. Mix well. Check the seasoning.

    Serve the chicken, chunky fries with coleslaw and BBQ sauce.