Maple BBQ Corn Fed Chicken with Roasted Potato Salad

with Roasted Potato Salad

We have the inside scoop on making succulent BBQ glazed chicken. Served along our all-star roasted, warm potato and spinach salad.

  • Gluten Free
  • Low Calorie
  • Premium
  • Meat
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Cut the potato into wedges.

  • 2.5 min

    Arrange the wedges on a tray, drizzle with olive oil and season well with salt and pepper.

  • 3.0 min

    Place the potatoes into oven and roast until crisp but soft in the middle.

  • 4.0 min

    In a bowl, mix together the mayonnaise, parmesan and garlic.

  • 4.5 min

    Halve and juice the lemon.

  • 5.0 min

    Stir the lemon juice through the mayonnaise mixture. Set aside in the fridge.

  • 5.5 min

    Baste the chicken with the BBQ sauce.

  • 6.5 min

    Arrange the chicken on the tray and roast until cooked through. (30-40 minutes).

  • 30.0 min

    Remove the potato from the oven and toss through the mayonnaise mixture.

  • 30.5 min

    Toss the spinach through the potato salad.

  • 31.0 min

    Distribtue the potato salad among serving plates.

  • 40.0 min

    Remove the chicken from the oven and serve alongside the potato salad.

  • Ingredients

    Organic Chicken Quarter

    Potatoes, cut into wedges

    Garlic, finely chopped

    Mayonnaise

    Lemon, juiced

    Baby Spinach

    BBQ Sauce

    Parmesan Cheese, finely grated

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