Ingredients:

  • 4 large Boneless, skinless Chicken Thighs (600 g)
  • 2 Tbsp Mesquite BBQ Dry Rub (30 g)
  • 1 tsp Garlic Powder (5 g)
  • Kosher Salt & Black Pepper (To taste)
  • 5 lbs Baby Potatoes, halved or quartered (700 g)
  • 1 large Red Onion, cut into thick 1-inch wedges (200 g)
  • 2 medium Red & Yellow Bell Peppers, chopped into 1-inch pieces (300 g)
  • 3 Tbsp Olive Oil (EVOO) (45 mL)
  • 1/2 cup Mesquite BBQ Sauce (120 mL)
  • 1 tsp Apple Cider Vinegar (5 mL)
  • 1 Tbsp Water or Chicken Stock (15 mL)
  • Fresh Parsley or Chives (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard half sheet pan with parchment paper or foil for easy cleanup.
  2. In a large bowl, toss the potatoes, onion wedges, and bell peppers with 2 Tbsp of the olive oil, a generous pinch of salt, and pepper.
  3. Pat the chicken thighs dry thoroughly with paper towels. In a separate bowl, toss the chicken with the remaining 1 Tbsp of olive oil, the BBQ dry rub, garlic powder, salt, and pepper until evenly coated.
  4. Arrange the seasoned vegetables in a single, even layer on the prepared sheet pan. Place the seasoned chicken thighs directly onto the pan amongst the vegetables, ensuring nothing overlaps.
  5. Place the sheet pan in the preheated oven and roast for 25 minutes.
  6. While roasting, prepare the glaze by whisking together the BBQ sauce, apple cider vinegar, and water (or stock).
  7. After the initial 25 minutes, remove the pan. Brush the tops of the chicken thighs generously with about two-thirds of the prepared Mesquite glaze. Gently toss the vegetables to redistribute them.
  8. Return the pan to the oven and cook for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  9. Remove the pan from the oven. Brush the remaining glaze over the chicken. Tent the pan loosely with foil and allow it to rest for 5 minutes before serving, garnished with fresh parsley or chives if desired.