Sheet Pan BBQ Chicken

This Pan Grilled Chicken it’s easy all in one dinner made with tender barbecue glazed chicken, crispy seasoned potatoes, green beans and sweet corn. Back minimal preparation and simply one sheet panit’s a flavorful meal you keep repeating.

Holly’s Recipe Highlights. Pan Grilled Chicken

• Fragrance:Made with smoky barbecue chicken, savory potatoes and tender vegetables, this dish is the perfect balance of sweet, smoky and savory.
• Technics. I always like to finish the chicken under the broiler for a few minutes. It gives barbecue sauce a delicious lightly charred and grilled flavor without burning up the grill.
• Service offers. Serve with creamy coleslaw, homemade cornbread, or fresh corn salad to complete your meal.

Total time. 42 minutes Services: 4 chicken breasts Cooking method: Baked

Ingredient notes

• Chicken meat. Choose boneless, skinless chicken breasts that are similar in size so they cook evenly. If any are particularly thick, lightly tap the thicker end for a more consistent cooking. Chicken thighs are a juicy alternative, but they take longer to cook.
• BBQ sauce. Use a barbecue sauce that you already enjoy, as it provides most of the flavor in this recipe. Smoke, honey, spicy and brown sugar varieties work well.
• Potato. Cut the potatoes in half so they are soft and golden in the same amount of time it takes to cook the chicken. Quarter large potatoes for even roasting.
• Cajun seasoning. Cajun seasoning gives potatoes a smoky, savory flavor. A low-sodium mix is ​​a good choice if the barbecue sauce is already on the salty side.
• Green beans. Fresh green beans work best in this recipe because they stay crisp and tender when roasted, but thawed and well-dried frozen green beans can be substituted.
• Corn. Canned corn makes this recipe quick and convenient, while thawed frozen corn is a great option that adds a little sweeter flavor.

Easy variations

• Swap potatoes. Substitute sweet potatoes or Yukon Gold for baby potatoes, but chop them up before adding to the pan.
• Vegetables. Broccoli, zucchini, bell peppers or carrots can be added, but add softer vegetables later in the cooking process to keep them tender without overcooking.

Leftovers made easy!

Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Thaw overnight in refrigerator and reheat in microwave or 350°F oven until warm.

Did you like this Pan Roast Chicken recipe? Leave a comment and rating below.

Preparation time 5:00 minute minute

Cooking time 32:00 minute minute

Rest time 5:00 minute minute

Total time 42: minute minute

• Preheat oven to 425°F. Line a large baking sheet with parchment paper.
• In a medium bowl, combine the chicken breasts and ¾: cup barbecue sauce.
• Place the potatoes on the prepared baking sheet. Drip back 1: tablespoons of olive oil, Cajun seasoning, garlic powder and black pepper. Spread evenly on the pan and then place the chicken breast between the potatoes. Bake for 15 minutes.
• While the potatoes are roasting, toss the remaining green beans and corn ½: tablespoon of olive oil and season with salt.
• Remove the baking sheet from the oven and add the green beans and corn to the pan. Bake for another 10-15 minutes, or until chicken reaches 165°F and potatoes are tender.
• Cook for 2-3 minutes until chicken is slightly charred, if desired. Let rest for 5 minutes before serving.

If your chicken breasts are smaller, they may cook faster than beans and potatoes. Check their internal temperature quickly and remove them from the pan when done so they don’t dry out.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

 

Calories. 429 |: Carbohydrates. 58:is |: Proteins. 30:00is |: Fats. 9:00is |: Saturated fats. 1:is |: Polyunsaturated fats. 1:is |: Monounsaturated fats. 5:00is |: Trans fats. 0.01:is |: Cholesterol. 72:mg |: Sodium. 845mg |: Potassium. 1461mg |: Fiber. 7:00is |: Sugar. 22:00is |: Vitamin A. 992IU: |: Vitamin C. 46:mg |: Calcium. 78:mg |: iron 3:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Basic course

Kitchen american

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