Sheet Pan BBQ Chicken
The Fresh Express® Smokehouse Chopped Salad Kit® brings the down-home flavor to the party, in this scrumptious Sheet Pan BBQ Chicken recipe.
Ingredients
- 2 10.4-ounce) packages Fresh Express® Smokehouse Chopped Kits®
- 1 (24-ounce) package petite red potatoes, quartered
- 1 large red bell pepper, cored, seeded, cut into 1-inch pieces
- 1 red onion, peeled, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 ears corn, shucked, cut in half
- 2 tablespoons butter
- 4 boneless, skinless chicken thighs
- 4 drumsticks
- 2-3 tablespoons barbecue seasoning
- 1/2 cup barbecue sauce
Instructions
- Heat oven to 400°F. Coat a sheet pan with cooking spray.
- Toss the potatoes, pepper, and onion with olive oil in a large bowl. Sprinkle with salt and pepper; mix well. Arrange vegetables in a single layer on the sheet pan.
- Spread the corn with butter; wrap both halves of the corn together in foil. Place on the sheet pan next to the vegetables.
- Sprinkle all sides of the chicken with barbecue seasoning. Place chicken on top of the vegetables.
- Bake for 35 to 40 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° F.
- Remove sheet pan from the oven; brush all sides of the chicken with barbecue sauce. Turn on broiler.
- Return sheet pan to oven and broil for 2 to 3 minutes or until sauce starts to caramelize.
- Place the greens from the Fresh Express® Smokehouse Chopped Kits® into a large bowl; toss with the salad dressings. Add the toppings; toss to combine.
- Serve the barbecue chicken and vegetables with the salad.