Ingredients: |
Ingredients: 2 1/2 pounds chicken tenders
3 medium size Yukon gold potatoes
3 medium size yams (or double Yukons)
2 cups mini carrots
3 tablespoons olive oil for veggies / 1 tablespoon olive oil for chicken
1/2 teaspoon thyme each for veggies and chicken
1/2 teaspoon smoked paprika each, for veggies and chicken
1 teaspoon seasoned salt each, for veggies and chicken
1/4 teaspoon pepper each, for veggies and chicken
Sweet Baby Ray’s BBQ Sauce
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Directions: |
Directions:Preheat oven to 400. Wash and peel potatoes. Chop them into chunks, about 2” or so, just make sure all are about the same size so they will cook evenly.
Add potatoes and carrots to a large bowl and drizzle them with olive oil. Sprinkle with seasons and toss to coat.
Spray cookie sheets (1 or 2 depending on how much you are making) with non-stick spray and pour the veggies over 2/3’s of the pan. Leave the other 1/3 uncovered. Pop the pan in the oven to bake for 15 minutes.
While the veggies cook, grab the chicken tenders. Take a sharp pair of kitchen sissors and snip the white tendon (found in the thickest portion of the chicken) out. The tendons are, of course, edible but super hard to chew and pretty disgusting, truly. Best to just cut them out.
Place the chicken tenders in the same bowl you used to toss the veggies. Drizzle the chicken with olive oil and sprinkle with spices. Toss to combine.
Remove pans from oven and carefully lay the chicken out over the empty spaces on each pan. Return pans to the oven and bake for 30 more minutes, or until the chicken is no longer pink.
Brush BBQ sauce over top of each chicken tender and return the pans to the oven. Cook 5 additional minutes or until the sauce is bubbly and hot. |
This recipe for BBQ Chicken Baking Sheet BBQ Chicken and Roasted Potatoes & Carrots is from