BBQ Corn Fed Chicken with Roasted Potato Salad

We have the inside scoop on making succulent BBQ glazed chicken. Served along our all-star roasted, warm potato and spinach salad.

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Step 1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper for the potatoes.
Step 2
Wash the potatoes and cut them into wedges. Toss the potato wedges with olive oil, salt, and the finely chopped garlic. Spread them out on the prepared baking tray.
Step 3
Place the tray in the oven and roast the potatoes for about 25-30 minutes or until they are golden and crisp. Turn them halfway through the cooking time for even browning.
Step 4
While the potatoes are roasting, prepare the chicken. Season the organic chicken quarter with salt and pepper. Preheat your grill or BBQ to medium-high heat.
Step 5
Grill the chicken for about 10 minutes on each side, then start brushing it with BBQ sauce every few minutes until fully cooked and the sauce has caramelized. The internal temperature should reach at least 75 degrees Celsius.
Step 6
Once the potatoes are done, let them cool slightly. In a large bowl, mix the roasted potatoes with baby spinach, a generous dollop of mayonnaise, and the juice from 1/4 lemon per person. Adjust the seasoning with salt and pepper to taste.
Step 7
Serve the BBQ glazed chicken alongside the warm potato and spinach salad. Garnish the salad with finely grated Parmesan cheese just before serving.