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BBQ Baked Chicken
with Sweet Potato Salad & Garlicky Green Beans
30 MIN
2 Servings
From the Test Kitchen
Late-summer weather calls for easy cooking and classic flavors, and this all-American meal delivers. To make the most of our tangy-sweet barbecue sauce, we’re coating our chicken twice—once before baking it, then again afterwards. We’re also making a sweet potato salad with a bit of marinated shallot, and quickly sautéing green beans with garlic.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skin-On Chicken Breasts
- 6 oz Green Beans
- 1 clove Garlic
- 1 lb Sweet Potatoes
- 1 bunch Chives
- 1 Shallot
- 1 Tbsp White Wine Vinegar
- ¼ cup Barbecue Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Coat & bake the chicken:
Preheat the oven to 450°F. Heat a medium saucepan of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on the prepared sheet pan; top with half the barbecue sauce and half the vinegar. Turn to thoroughly coat. Arrange the coated chicken skin side up. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.
2
Prepare the ingredients & marinate the shallot:
While the chicken bakes, wash and dry the fresh produce. Peel and large dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Peel and roughly chop the garlic. Thinly slice the chives. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl. Add the remaining vinegar and a drizzle of olive oil; season with salt and pepper.
3
Cook the sweet potatoes:
While the chicken continues to bake, add the sweet potatoes to the saucepan of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan.
4
Cook the green beans:
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.
5
Make the sweet potato salad:
To the saucepan of cooked sweet potatoes, add the marinated shallot (including any marinating liquid), half the chives, and 2 teaspoons of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.
6
Finish the chicken & plate your dish:
Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; turn to thoroughly coat. Transfer to a cutting board and slice crosswise. Divide the finished chicken, sweet potato salad, and cooked green beans between 2 dishes. Garnish with the remaining chives. Enjoy!
1
Coat & bake the chicken:
Preheat the oven to 450°F. Heat a medium saucepan of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on the prepared sheet pan; top with half the barbecue sauce and half the vinegar. Turn to thoroughly coat. Arrange the coated chicken skin side up. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.
2
Prepare the ingredients & marinate the shallot:
While the chicken bakes, wash and dry the fresh produce. Peel and large dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Peel and roughly chop the garlic. Thinly slice the chives. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl. Add the remaining vinegar and a drizzle of olive oil; season with salt and pepper.
3
Cook the sweet potatoes:
While the chicken continues to bake, add the sweet potatoes to the saucepan of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan.
4
Cook the green beans:
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.
5
Make the sweet potato salad:
To the saucepan of cooked sweet potatoes, add the marinated shallot (including any marinating liquid), half the chives, and 2 teaspoons of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.
6
Finish the chicken & plate your dish:
Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; turn to thoroughly coat. Transfer to a cutting board and slice crosswise. Divide the finished chicken, sweet potato salad, and cooked green beans between 2 dishes. Garnish with the remaining chives. Enjoy!
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