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Barbecue Chicken & Roasted Veggies

Night Before/Morning Of: Place the chicken into a zip-top bag with the buttermilk and BBQ rub. Close the bag and gently shake/massage the bag to evenly distribute the buttermilk and seasonings. Place the bag into a bowl or container (to catch any leaks) and place in the refrigerator for about 8 hours. Preheat the oven to 350F. Place a sheet of foil onto a rimmed baking sheet. Peel and chop the swe. . .

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Servings: 8

Prep Time: 01:00

Cook Time: 01:30

Main Ingredients

2 lb boneless skinless chicken breast

4 tbsp buttermilk, divided

2 tsp bbq spice rub, divided

4 medium sweet potatoes

1 medium onion

3 cloves of garlic

4 medium carrots

1 medium zucchini

1 medium yellow squash

2 bell peppers, whatever color you prefer

1 medium head of broccoli

2 (22 oz) bottles of bbq sauce

2 tsp kosher salt or 1 tsp table salt, divided

1/2 tsp smoked paprika

1/2 tsp hungarian sweet paprika (optional)

1 tsp black pepper (optional)

2 tbsp olive oil, divided

1/4 cup of water

Preparation

1Night Before/Morning Of: Place the chicken into a zip-top bag with the buttermilk and BBQ rub. Close the bag and gently shake/massage the bag to evenly distribute the buttermilk and seasonings. Place the bag into a bowl or container (to catch any leaks) and place in the refrigerator for about 8 hours.

2Preheat the oven to 350F.

3Place a sheet of foil onto a rimmed baking sheet.

4Peel and chop the sweet potatoes into 1/2" chunks and spread into an even layer on the baking sheet.

5Cut the onion in half. Chop one half of the onion into 1/2" pieces and sprinkle over sweet potatoes. Dice the other half of the onion and set aside for later.

6Peel and mince 1 clove of garlic and sprinkle over the sweet potatoes.

7Drizzle 1 tbsp of olive oil over the sweet potatoes, onions, and garlic. Sprinkle on 1/4 tsp of smoked paprika and 1/2 tsp of kosher salt (1/4 tsp table salt). Mix with a spoon or your hands to coat the vegetables evenly. Bake the sweet potato mixture in the oven for 20 minutes.

8While the sweet potatoes are baking, prep the chicken. Prepare a glass baking dish (or really any 9x13" baking dish) by coating it with non-stick spray.

9Sprinkle HALF of the onions you set aside in step 4 on the bottom of the baking dish. Slice 1 clove of garlic and sprinkle on the bottom of the baking dish. Place the chicken in the baking dish, in a single layer, over the onions and garlic.

10Measure 1/4 cup of the BBQ sauce (I just eyeballed it as I poured from the bottle) and drizzle over the chicken. Note that you won't completely cover the chicken in BBQ sauce. Add the 1/4 cup of water to the baking dish and cover with foil.

11When the sweet potatoes are done, remove them from the oven and place the chicken in the oven for 30-40 minutes or until the internal temperature reaches 165F (in the thickest part).

12Sprinkle 1/4 tsp of the Hungarian paprika and 1/2 tsp of black pepper over the sweet potatoes if you choose to do so. Tent the sweet potatoes with a sheet of foil and let cool slightly.

13While the chicken is cooking, prep the rest of the vegetables. For this, you will need 2 medium bowls and another rimmed baking sheet lined with foil. Mince 1 clove of garlic and divide between the two bowls.

14Slice the carrots into 1/4" thick slices and place into 1 bowl with the remaining onion from step 4. Chop the bell peppers into 1/2" pieces and add to the carrots. Sprinkle the mixture with 1/2 tbsp of olive oil, 1/4 tsp of kosher salt (1/8 tsp table salt), and 1/8 tsp smoked paprika. Mix to evenly coat the vegetables and place on the baking sheet.

15Cut both the zucchini and yellow squash/zucchini in half, lengthwise, then slice the halves into 1/4" slices and place into the second bowl. Cut the broccoli into individual florets (medium to small) and place into the second bowl. Sprinkle the zucchini mixture with 1/2 tbsp of olive oil, 1/4 tsp of kosher salt (1/8 tsp table salt), and 1/8 tsp smoked paprika and set aside.

16When the chicken is finished cooking take it out of the oven and place the second baking sheet, with the carrots and onions, into the oven. Set the timer for 10 minutes.

17Move the sweet potatoes into a large mixing bowl, discard the foil (easy clean up!), and do some dishes while you wait.

18After 10 minutes, remove the baking sheet from the oven and add the contents of the zucchini bowl to the baking sheet. You do not need to mix the two together, just make sure the zucchini and broccoli is in an even layer. Return to the oven and set the timer for 10 minutes.

19Once the chicken has cooled slightly remove it from the baking dish and shred or chop it. Mix the remaining barbecue sauce with the chicken (you can reserve 1/2 cup to drizzle on top later).

20Once the timer goes off for the final time, remove the baking sheet from the oven. Sprinkle 1/4 tsp of the Hungarian paprika and 1/2 tsp of black pepper over the carrot mixture, if you choose to do so. Tent with the sheet of foil and let cool slightly.

21Add the carrot and zucchini mixture to the bowl with the sweet potatoes and toss to combine.

22Plate your chicken and veggies and Enjoy!

Additional Notes

Stubb's Bar-B-Q rub and Kroger's Private Selection, 1 Kansas City style and 1 Memphis style BBQ sauce.

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