Are you looking for a quick and easy, healthy, one-pan dinner for tonight? Well, look no further, delicious One Pan BBQ Chicken, Potatoes and Green Beans is a perfect choice.
1-½cupsbarbecue sauceI like Sweet Baby Ray's, but use whatever you like
2large sweet potatoespeeled and cubed
1lbgreen beansfresh, tips removed and cut into bite-size pieces
2-3tablespoonolive oildivided
kosher salt and pepperto taste
Instructions
Preheat the oven to 400 degrees.
Put about a cup of barbecue sauce in a plastic storage bag along with the chicken and make sure the chicken is covered in sauce. Set this aside and allow the flavors to blend while you prepare your potatoes.
Peel and cube the potatoes. The potatoes will cook more evenly if you make sure that the cubes are approximately the same size.
Place the potatoes in a bowl and drizzle with about a tablespoon of olive oil. Sprinkle on some kosher salt and pepper and toss to coat the potatoes.
Line a rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Spread out the potatoes in an even layer.
Place the potatoes in the oven and roast for 10 minutes. The potatoes take a little more time than the chicken; so roasting them before adding the chicken ensures that everything is perfectly cooked.
While the potatoes are cooking, snap or cut off the ends of the green beans and cut into bite-size pieces. Place the green beans in a bowl and toss with one tablespoon of olive oil and sprinkle with salt and pepper.
Remove the potatoes from the oven. Place the chicken pieces on the sheet pan, and spoon on additional barbecue sauce. Make sure to coat them with a thick layer of sauce. Add the green beans and spread out in an even layer.
Bake for 15 minutes, or until the potatoes are fork tender, and your chicken registers 165 degrees with a meat thermometer.
Serve immediately and enjoy!
Notes
Sharon's Expert Tips:
This recipe calls for skinless, boneless chicken breast and cut-up sweet potatoes. But, if you are like me and prefer chicken thighs or regular white potatoes, feel free to switch things up. You can also swap out other vegetables such as asparagus, broccoli, mushrooms, or carrots for the green beans.
Chicken breasts are so large these days, I usually buy 2, and slice them horizontally, to end up with 4 thinner pieces.
The cooking times in this recipe are for boneless, skinless chicken breasts which are about a quarter of an inch thick. If your chicken is thicker than this or if you are using chicken thighs, you will need to increase your cook time. Use your meat thermometer to ensure that your chicken is the proper temperature.