Sheet Pan BBQ Chicken and Roasted Potatoes
¼ cup (60g) barbecue sauce
1 tbsp (15g) hot chili sauce (sriracha)
2 tbsp (45g) honey
Place over low heat and simmer for 1-2 minutes
set aside
1 pound (450g) sweet potatoes
Cut into about 1 inch (2.5 cm) pieces
1 pound (450g) potatoes
Cut into about 1 inch (2.5 cm) pieces
2 small heads of broccoli
Cut into florets
2 tbsp olive oil
½ tsp (3g) salt
½ tsp (1g) garlic powder
Mixed herbs - oregano, basil and thyme
1 1/2 tbsp (12g) breadcrumbs
¼ cup (25g) Parmesan cheese
toss to coat
olive oil
salt
pepper
toss to coat
parchment paper lined sheet pan
4 medium boneless skinless chicken breasts or thighs
add salt and pepper
Brush the chicken with the BBQ sauce mixture
Bake at 400°F (200°C) for 25-30 minute and broil in the end for 3 minutes
Cover the broccoli with aluminum foil after the first 15 minutes of baking