This easy weeknight dinner comes together in snap and it features our Brown Sugar Chili Rub which has all flavors that you will find in your favorite BBQ sauce.
BBQ Sheet Pan Chicken with Potatoes and Red Onion
BBQ Sheet Pan Chicken with Potatoes and Red Onion
Fiona Kennedy
4
15 minutes
50-60 minutes
Poultry
This easy weeknight meal features our Brown Sugar Chili Rub which seasons the dish with all the flavors found in your favorite BBQ sauce.
Ingredients
6 bone-in, skin-on chicken thighs (about 3 lb)
9 Tbs Brown Sugar Chili Rub (7304), divided
3 lb Yukon Gold potatoes, sliced into ½-in thick rounds
1 large red onion, papery skin removed and cut into ½-in thick wedges
5 Tbs. vegetable oil or olive oil. divided
3 green onions, thinly sliced
Directions
Place chicken thighs in a medium mixing bowl and toss with 5 Tbs of Brown Sugar Chili Rub until evenly coated. If time permits, refrigerate chicken overnight for best results. Otherwise, marinate for at least 30 minutes.
Heat oven to 425F. Place sliced potatoes and onion in a large mixing bowl and add remaining 4 Tbs. of spice blend and 4 Tbs oil. Toss well to combine. Rub a half sheet pan (18-in x 13-in) with remaining 1 Tbs oil. Place potato slices in an even layer on sheet pan and scatter onions on top. Place chicken pieces over the potatoes and onion. Place sheet pan in oven and cook 30-40 minutes or until the chicken is browned and cooked through. Remove chicken and set aside on a large plate. Return sheet pan to oven and cook 15-25 minutes more or until potatoes are browned and cooked through. Remove sheet pan from oven and replace chicken on top of potatoes. Sprinkle chopped green onions on top and serve.