Prep & Bake BBQ Chicken
with Cheddar Potatoes & Creamy Coleslaw
Get ready for an American classic--BBQ chicken and all the fixins! Chicken cutlets dry rubbed with sweet and smoky BBQ seasoning bake beside seasoned sliced potatoes in our oven-ready tray (no pans to clean!). While the oven does the work, you'll toss the slaw. Drizzle BBQ sauce over Juicy chicken, sprinkle taters with cheddar, add creamy, tangy slaw and it's summer on a plate all year!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Seasoned Precooked Potato Slices
½ cup
Cheddar Cheese
(Contains: Milk)
4 tablespoon
BBQ Sauce
1 unit
Oven-Ready Tray
2.5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 tablespoon
Sweet and Smoky BBQ Seasoning
4 ounce
Coleslaw Mix
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
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Pat chicken* dry with paper towels and season all over with BBQ seasoning, salt, and pepper.
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Place chicken on one side of oven-ready tray (for 4 servings, place all the chicken in one tray).
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Open package of potatoes and drain off any excess liquid.
-
Place potatoes in a medium microwave-safe bowl, separating any pieces that are stuck together. Cover with plastic wrap; poke a few holes in wrap and microwave 3 minutes. Toss with a drizzle of oil and a pinch of salt.
-
Transfer seasoned potatoes to opposite side of tray from chicken (for 4 servings, transfer potatoes to a second tray). Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and potatoes are browned, 25-30 minutes. (For 4, bake two trays side by side on middle rack.)
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Meanwhile, wash and dry bowl used for potatoes.
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In same bowl, combine coleslaw mix, mayonnaise, half the vinegar, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Refrigerate until ready to serve.
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Drizzle BBQ sauce over chicken. Sprinkle cheddar over potatoes and stir to combine until melted.
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Divide BBQ chicken, cheddar potatoes, and coleslaw between plates in separate sections. Serve.
