Butterflied BBQ Chicken with Wedges & Slaw

Butterflied BBQ Chicken with Wedges & Slaw

Ready in 50 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 9, 2020.
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Ingredients

Chicken

  • 1 butterflied chicken
  • 1/2 bottle BBQ sauce

Wedges

  • 800g potatoes, cut into wedges
  • 1 pack wedge spices

Corn

  • 2 corn cobs, cut in half

Slaw

  • 1/4 red cabbage, thinly sliced, about 2 cups worth
  • 1 carrot, grated
  • 2 Tbsp mayo

To Serve

  • 1/2 cup sour cream
  • 1/4 cup BBQ sauce, optional

Steps

  1. Preheat oven to 220°C. Bring a full kettle to the boil. Prep & cook chicken & wedges. Pat chicken dry and place on a lined roasting tray. Season with 1/2 tsp salt. Toss wedges and wedge spices on a second lined oven tray with a drizzle of oil and season. Roast chicken and wedges for an initial 20 minutes.
  2. Finish chicken. Remove chicken from oven and pour first measure of BBQ sauce over chicken. Return to oven on rack below wedges, for another 20 minutes, or until chicken is cooked through and wedges are tender. Leave some wedges plain for fussier little foodies. Set chicken aside to rest.
  3. Prep & cook corn. Place corn and a pinch of salt in a heat-proof bowl. Cover with boiling water, cover and leave to cook for about 10 minutes or until tender. Drain, toss with a knob of butter, season and cover to keep warm.
  4. Prep slaw. In a large bowl, toss cabbage, carrot and mayo together. Season to taste.
  5. To finish. Cut chicken into pieces and drizzle over any resting juices.
  6. Serve chicken and wedges topped with sour cream and BBQ sauce. Serve slaw and corn on the side.

Nutritional Information

Energy 2705 kj
647 kcal
Protein 38.9g
Carbohydrate 66.1g
Fat 30.6g