One-Pan Barbecue Chicken and Roasted Sweet Potatoes
"I loved this dinner because it was fast, easy, and there was zero cleanup. My family loved the moist and juicy barbecue chicken and the tender, roasted potatoes. The olive oil that coats the sweet potatoes mixes with the barbecue sauce run-off from the chicken during baking so the potatoes are coated in a glorious sauce. It doesn't get much easier than chopping up potatoes, drizzling with olive oil, and placing chicken thighs marinated in your favorite barbecue sauce on a baking sheet. Since I lined it with foil, cleanup was as easy as tossing away the foil. Cut the potatoes small enough so they cook through in the same amount of time it takes the chicken to cook, about 1/2-inch pieces...."
INGREDIENTS
•
4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
•
1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used a sweeter, mildly spicy, Carolina Gold version)
•
3 large potatoes, diced into 1/2-inch pieces and peeled if desired (I used 2 peeled sweet potatoes and 1 unpeeled Russet potato)
•
2 to 3 tablespoons olive oil
•
1 teaspoon salt, or to taste
•
1 teaspoon pepper, or to taste
ADVERTISEMENT