I’m going to go out on a limb and guess that we could all use a little more time. Since going back to school full-time I’m definitely looking for quick meals that don’t require much hands-on time. And you really can’t get much easier than this; in fact it’s a little embarrassing to even be posting to a food blog. But I’m guessing you probably need some no-fuss recipes too. Have chicken? Have barbecue sauce? Your dinner is done.
This is a great recipe for batch cooking. You can serve this in a variety of ways: sandwiches, with potatoes, as a southwest salad, etc.
Mom made this barbecue chicken at the beach this summer and it was such a satisfying, simple meal that I knew I had to make it again. Since this is so simple I won’t bother giving measurements, scale up or down as needed for your family. Place both your oven trays as close to the center as possible, and then stack your pans if needed with the potatoes on the lower level. The potatoes may not get quite as browned on top, but they’ll crisp up nicely on the bottom.
What are your favorite recipes that don’t require any thought?
Easy Chicken Barbecue with Roasted Potatoes
- boneless, skinless chicken breasts
- favorite barbecue sauce (I like Sweet Baby Ray’s original)
- new potatoes, quartered
- olive oil
- kosher salt
Preheat oven to 350°F. Line two baking sheets (like jelly roll pans, with edges) with foil, grease one with cooking spray for the potatoes.
Line one baking sheet with the chicken breasts and give a light sprinkle of kosher salt. Spread 1 Tablespoon of barbecue sauce on each chicken breast. Bake for about 25-30 minutes or until cooked through.
Toss the quartered potatoes on the greased baking sheet, drizzle with olive oil and a generous pinch of salt; toss and spread out in a single layer. Bake for about 30-35 minutes, or until fork-tender.
Serve with extra barbecue sauce and a vegetable of your choosing.