CAROLINA BBQ CHICKEN & ROASTED VEGETABLES

Carolina BBQ Chicken & Roasted Vegetables image

Lean on your baking sheet for Carolina BBQ Chicken & Roasted Vegetables. This Carolina BBQ chicken is made with tangy Heinz Carolina Vinegar BBQ Sauce.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 lb. Yukon gold potatoes (about 6), cut into 1/2-inch chunks
1 cup HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
1 lb. boneless skinless chicken thighs (about 6)
2 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, cut in half
3 Tbsp. butter, melted
1/2 tsp. onion powder
1/4 tsp. garlic powder

Steps:

Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
Heat oven to 425°F. Cover rimmed baking sheet with foil.
Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
Bake 25 to 30 min. or until chicken is done (165°F).
Brush chicken with remaining barbecue sauce. Serve with vegetables.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 17 g, Protein 18 g