Baked Chicken & Potato Salad Recipe

Baked Chicken & Potato Salad Recipe

BBQ Baked Chicken Recipe

Ingredients you’ll need

3 Leg & Thigh Quarters

City Eats Chicken Seasoning

2 tablespoons City Eats Jerk Seasoning

1 tablespoon City Eats Chicken Seasoning

3 tablespoons Olive oil

BBQ Sauce


Step 1

Preheat your oven to 400 degrees Celsius.


Step 2

In a small bowl, mix Olive Oil  & City Eats Jerk & Chicken Seasoning and use it to baste, starting on the backside of your Chicken, making sure to coat evenly on both sides. Place Chicken in a lined baking dish.


Step 3

When oven reaches temperature, bake the Chicken for 50 minutes uncovered.  This is enough time to crisp the skin while maintaining the moisture in the Chicken and ensuring it is cooked through. You can also use a thermometer to determine if the Chicken has reached a minimum internal temperature of 74 degrees Celsius to know its cooked.


Step 4

Prepare your BBQ sauce while the Chicken is baking and after 50 minutes of it baking, remove the Chicken from the Oven, baste it with the BBQ sauce and place it back in the oven on broil for another 5-10 minutes to allow the sauce to get sticky. Do not let the chicken burn while on broil.


Step 5

Enjoy with your side of choice.


Potato Salad Recipe

Ingredients you’ll need

2 medium sized Russet Potatoes

2 Eggs

1/2 cup sweet corn

1/2 cup mixed Vegetables

1/2 tablespoon City Eats All Purpose Seasoning

3 tablespoons Mayo


Step 1

Boil Russet Potatoes in 1/4 teaspoon of salt until fork tender and let stand until cool.

Step 2

Boil Eggs for 8 minutes and dump in cold water to make it easy to strip the shell. Strip the shell and remove the yolk. Chop up the egg whites to use in the salad.

Step 2

To a bowl, add Potatoes, Egg whites, Sweet corn, mixed Vegetables, mayo, followed by City Eats All Purpose seasoning and mix to combine. Enjoy!

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