BBQ-Glazed Chicken Drumstick Traybake
with Maple Mayo Dip
Cooking time
45 minutes
Servings
4
Calories
880 /serving
Busy parents, do you want to put supper in the oven and walk away? This hands-off traybake has your back, with glossy BBQ drummies and a trio of rootsy veggies (easy-to-like potatoes, carrots and beets). Deploy the dip and be done.
We will send you:
- 12 Canadian-raised chicken drumsticks (air chilled)
- 1 Scallion
- 225g Red beets
- 900g Potatoes
- 300g Nantes carrots
- 120ml Mayonnaise
- 150ml BBQ sauce
- 15ml Maple syrup
- 10g Lively Garlic & Oregano spices (paprika, garlic, vinegar powder, onion, red bell pepper, salt, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Mustard
You will need:
Basting brush
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
2 Sheet pans
Total Fat
39 g
Saturated Fat
8 g
Sodium
1070 mg
Total Carb
71 g
Sugars
25 g
Protein
60 g
Fibre
7 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry; season with S&P.
- In a medium bowl, toss with ½ the BBQ sauce.
- Arrange on a lined sheet pan and roast, flipping and brushing with the remaining BBQ sauce halfway, 30 to 35 min., until cooked through.
Mise en place
- Meanwhile, thinly slice the scallion crosswise.
- Medium-dice the potatoes.
- Halve the carrots lengthwise; cut crosswise into 1-inch pieces.
- Peel and medium-dice the beets. In a second medium bowl, toss with a drizzle of oil and S&P.
Roast the vegetables
- On a second lined sheet pan, toss the potatoes and carrots with a generous drizzle of oil, all but a pinch of the spices and S&P.
- Add the beets and roast, stirring halfway, 25 to 30 min., until beginning to brown.
Make the maple mayo
- Meanwhile, in a small bowl, combine the mayo, maple syrup, remaining spices and S&P.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Garnish with the scallion.
- Serve the maple mayo on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
