Description
Create an entire barbecue dinner using just two baking sheet pans in under an hour! This recipe utilizes a stair-step method, meaning once the first item is in the oven (chicken), you’ll prep the second item and place in the oven (and so on). Fresh corn on the cob, tender buttery baby potatoes, roasted zucchini, and bell pepper pair deliciously with bourbon barbecue sauced wings and sausage.
Scale
Ingredients
- 3–4 pounds chicken drumettes
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 2 ears fresh yellow corn on the cob
- 4 teaspoons butter (salted or unsalted)
- Freshly cracked salt and pepper
- 1.5 pounds baby yellow potatoes, halved
- 1 red bell pepper, medium diced
- 1 zucchini, sliced into half-moons
- 12 oz smoked kielbasa sausage
- 4 tsp extra-virgin olive oil or avocado oil
- 1 cup Sprouts Organic Bourbon Barbecue Sauce
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Pat chicken dry with paper towels and add to a medium bowl along with the baking powder, salt, and pepper. Toss to combine. Spread chicken out on one end of a large baking sheet pan. Place in the oven and bake for 45 minutes.
- Meanwhile, remove husks from the corn and cut each cob in half. Top each piece with 1 teaspoon of butter, salt, and pepper. Wrap in aluminum foil and carefully place on the baking sheet in the oven alongside the chicken.
- In a medium bowl, toss potatoes with 1 teaspoon of oil, salt, and pepper. Add to a medium baking sheet and place on the lower rack in the oven.
- Reuse the medium bowl and toss bell pepper, zucchini, 2 teaspoons olive oil, and freshly cracked salt and pepper. Add to the large baking sheet alongside the corn and chicken.
- Slice the sausage into small pieces and add to the medium bowl with the rest of the olive oil. Carefully place the sausage alongside the chicken on the baking sheet.
- After the 45 minutes are up, brush the chicken and sausage with the barbecue sauce and bake for another 5 minutes.