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.
Preheat the oven to 180C.
Cut the potato into wedges.
Arrange the wedges on a tray, drizzle with olive oil and season well with salt and pepper.
Place the potatoes into oven and roast until crisp but soft in the middle.
In a bowl, mix together the mayonnaise, parmesan and garlic.
Halve and juice the lemon.
Stir the lemon juice through the mayonnaise mixture. Set aside in the fridge.
Baste the chicken with the BBQ sauce.
Arrange the chicken on the tray and roast until cooked through. (30-40 minutes).
Remove the potato from the oven and toss through the mayonnaise mixture.
Toss the spinach through the potato salad.
Distribtue the potato salad among serving plates.
Remove the chicken from the oven and serve alongside the potato salad.
Organic Chicken Quarter
Potatoes, cut into wedges
Garlic, finely chopped
Parmesan Cheese, finely grated
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