Classic Summer BBQ Chicken Tray Bake with Rainbow Slaw

Name: Classic Summer BBQ Chicken Tray Bake with Rainbow Slaw
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4
Cuisine: American
Ingredients: MARINADE/CHICKEN:; 4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs; 5 Maple Leaf® Prime RWA Chicken Drumsticks; 2 1/2 Tbsp. (37 mL) Knorr® Concentrated Chicken Bouillon; 6 Tbsp. (90 mL) water; 1 Tbsp. (15 mL) white wine vinegar; 2 cloves garlic, crushed; 2 sprigs fresh rosemary plus extra; POTATOES:; 5 potatoes, medium, quartered or sliced into 1/4 in / 6 mm rounds; 1 1/2 Tbsp. (22 mL) olive oil; 1 Tbsp. (15 mL) butter, melted; Salt and pepper to taste; RAINBOW SLAW:; 2 cups (500 mL) thinly sliced red cabbage; 2 cups (500 mL) thinly sliced green cabbage; 1/2 cups (125 mL) shredded carrots; 1 cup thinly sliced multicoloured peppers; 1/4 (60 mL) thinly sliced green onions; 1/2 cup (125 mL) Hellmann's® Lemon Za'atar Vinaigrette Dressing; PARMESAN DIP:; 1 cup (250 mL) Hellmann's® Real Mayonnaise; 3 Tbsp. (45 mL) grated Parmesan cheese; 1/2 tsp. (2 mL) pepper; 1 tsp. (5 mL) lemon juice plus zest if desired

Nothing says summer like BBQ chicken and coleslaw. Sink your teeth into savoury grilled rosemary chicken and our zesty rainbow slaw in a lemony vinaigrette.

28 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

MARINADE/CHICKEN:
4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs
5 Maple Leaf® Prime RWA Chicken Drumsticks
2 1/2 Tbsp. (37 mL) Knorr® Concentrated Chicken Bouillon
6 Tbsp. (90 mL) water
1 Tbsp. (15 mL) white wine vinegar
2 cloves garlic, crushed
2 sprigs fresh rosemary plus extra
POTATOES:
5 potatoes, medium, quartered or sliced into 1/4 in / 6 mm rounds
1 1/2 Tbsp. (22 mL) olive oil
1 Tbsp. (15 mL) butter, melted
Salt and pepper to taste
RAINBOW SLAW:
2 cups (500 mL) thinly sliced red cabbage
2 cups (500 mL) thinly sliced green cabbage
1/2 cups (125 mL) shredded carrots
1 cup thinly sliced multicoloured peppers
1/4 (60 mL) thinly sliced green onions
1/2 cup (125 mL) Hellmann's® Lemon Za'atar Vinaigrette Dressing
PARMESAN DIP:
1 cup (250 mL) Hellmann's® Real Mayonnaise
3 Tbsp. (45 mL) grated Parmesan cheese
1/2 tsp. (2 mL) pepper
1 tsp. (5 mL) lemon juice plus zest if desired

For Chicken/Marinade: Place chicken in a large glass container. In a small bowl combine Knorr® Concentrated Chicken Bouillon, water, vinegar and garlic. Whisk well. Pour mixture over chicken. Add the rosemary. Massage marinade into chicken, cover, and refrigerate for 2 hours or overnight.
Preheat grill to medium-high heat. Shake excess marinade off chicken and grill 3 to 4 minutes per side.
For Potatoes, Toss potatoes in a large bowl with olive oil and butter, season with salt and pepper. Arrange evenly on prepared baking sheet.
Nestle chicken between potatoes on baking sheet. Add sprigs of rosemary. Reduce heat to low and until potatoes are golden and chicken reaches an internal temperature of 165°F (74°C).
Meanwhile, for Rainbow Slaw, in a large bowl combine Rainbow Slaw ingredients and toss well to coat. Season to taste. Set aside.
For Dip, stir all Dip ingredients in a small bowl. Refrigerate until ready to use. Serve chicken and potatoes with Rainbow Slaw and Dip on the side.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	960.0
Calcium (g)	100.0 mg
Carbohydrates (g)	48.0 g
Fat (g)	74.0 g
Fiber (g)	6.0 g
Iron (g)	2.25 mg
Potassium (g)	1050.0 mg
Protein (g)	28.0 g
Saturated Fat (g)	15.0 g
Sodium (g)	1050.0 mg
Sugar (g)	6.0 g
Trans Fat (g)	0.3 g