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BBQ-Rubbed Chicken

BBQ-Rubbed Chicken

with Mashed Sweet Potatoes and Lemony Roasted Veggies

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Our philosophy? BBQ chicken is a summer staple that shouldn’t be limited to those who have a grill or know how to grill. That’s exactly why our chefs brought this backyard staple inside, so you can make it no matter the season. All you need is a good sear and a quick trip in the oven to achieve perfectly juicy, smoky-sweet results! This recipe is so simple and delicious, especially when mashed sweet potatoes and lemony roasted veggies are involved. Goodbye, grill!

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

3 ounce

Carrot

1 unit

Lemon

4 tablespoon

Sour Cream

(ContainsMilk)

12 ounce

Chicken Breasts

1 tablespoon

Sweet and Smoky BBQ Seasoning

6 ounce

Green Beans

1 unit

Chicken Stock Concentrate

4 teaspoon

Honey

1 teaspoon

Chili Flakes

Not included in your delivery

5 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate65 g
Sugar27 g
Dietary Fiber11 g
Protein41 g
Cholesterol170 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Medium Pot
Potato Masher
Strainer
Baking Sheet
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Trim, peel, and halve carrot lengthwise; cut into pieces about the size of the green beans. Zest and quarter lemon.

2

Place sweet potatoes in a medium pot with enough salted water to cover to by 2 inches. Boil until tender, 15- 20 minutes. Drain and return sweet potatoes to pot. Mash until smooth, then stir in sour cream and season with salt and pepper. Keep covered off heat until ready to serve.

3

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and half the BBQ Seasoning (use all for 4 servings). Heat a large drizzle of oil in a medium pan over medium-high heat. Add chicken; sear until golden brown but not yet cooked through, 2-4 minutes per side (it’ll finish cooking in the oven). Turn off heat; transfer chicken to one side of a lightly oiled baking sheet. Wipe out pan.

4

On opposite side of baking sheet from chicken, toss green beans and carrot with a large drizzle of oil, salt, and pepper. (For 4 servings, add veggies to a second baking sheet; roast veggies on top rack and chicken on middle rack.) Roast on top rack until chicken is cooked through and veggies are tender, 12-15 minutes. Remove from oven; let chicken rest.

5

Once chicken has roasted 10 minutes, heat pan used for chicken over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and honey. Bring to a simmer and cook until slightly thickened, 2-4 minutes. Reduce heat to low and stir in 2 TBSP butter (3 TBSP for 4) until melted. Season with salt and pepper.

6

Toss green beans and carrot with lemon zest and juice to taste. Divide between plates with sweet potatoes. Top sweet potatoes with chicken and drizzle with sauce. Sprinkle with chili flakes to taste. Serve with remaining lemon wedges on the side.