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BBQ Chicken with Sorrel-Pepita Pesto

Roasted Carrots & Potatoes

Cooking time

30 minutes




850 /serving

BBQ sauce flavours this juicy chicken, which you’ll serve on a bed of roasted root vegetables with a beautiful salad of mixed greens. The pièce de résistance comes courtesy of the sorrel and toasted pepita pesto—sorrel is a seasonal fresh herb that’s got a bright, tart flavour with a lemony twist. It grows easily in Canada, so consider planting it in your own herb garden! You’ll love how it brings this dish’s deep, warming flavours to life.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 450g Baby potatoes
  • 90g Baby lettuce
  • 300g Carrots
  • 1 Garlic clove
  • 1 Bunch of sorrel
  • 25g Roasted pepitas (pumpkin seeds)
  • 30ml Apple cider vinegar
  • 7g Honey
  • 15g Smoky apple BBQ sauce
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Anchovies, Mustard, Soy, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
48 g
Saturated Fat
8 g
820 mg
Total Carbs
65 g
18 g
45 g
10 g
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Roast the potatoes & carrots
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Peel and quarter the carrots lengthwise (halve crosswise if very long). On a lined sheet pan, toss the potatoes and ⅔ of the carrots with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the vegetables roast, thinly slice the remaining carrots on an angle. Finely chop ⅔ of the pepitas. Mince the garlic. Finely chop the sorrel.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season with the remaining spice blend and S&P (if you received a different cut of chicken, find your alternate cooking method at Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes on the first side, until partially cooked. Flip the chicken and brush with the BBQ sauce. Continue to cook, partially covered, 4 to 6 minutes, until cooked through.
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Make the sorrel-pepita pesto
While the chicken cooks, in a medium bowl, combine the chopped pepitas, sorrel, honey, ½ the apple cider vinegar, up to ½ the garlic to taste (omit the garlic for a milder flavour), and 3 tbsp olive oil (double for 4 portions). Season with S&P to taste.
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Make the salad & serve
In a large bowl, combine the remaining vinegar, as much of the remaining garlic as you’d like (to taste) and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, sliced carrots and remaining pepitas. Toss well. Divide the BBQ chicken and roasted carrots and potatoes between your plates. Spoon the sorrel-pepita pesto over the dish. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.