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Sheet Pan Spicy BBQ Chicken

with Roasted Vegetables & Creamy Dipping Sauce

Hands-Off Cooking
Hands-Off Cooking
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This easy sheet pan dish stars tangy-sweet barbecue sauce two ways: we’re mixing it with fiery chipotle paste to coat our chicken before baking, then mixing in a bit of sour cream to make an irresistibly bold, smoky sauce for dipping.

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fresh
ingredients
Sheet Pan Spicy BBQ Chicken with Roasted Vegetables & Creamy Dipping Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Or Red Potatoes
  • ½ lb Broccoli
  • ¼ cup Barbecue Sauce
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Sour Cream
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Combine in a large bowl.

Season the vegetables:
2 Season the vegetables:

Line a sheet pan with foil. Add a drizzle of olive oil to the bowl of prepared vegetables. Season with salt, pepper, and the spice blend; stir to coat. Arrange in an even layer on one side of the sheet pan.

Roast the chicken & vegetables:
3 Roast the chicken & vegetables:

In a bowl, combine the barbecue sauce and as much of the chipotle paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer half the sauce to a separate bowl and set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the other side of the sheet pan of seasoned vegetables. Evenly top the chicken with the remaining chipotle-barbecue sauce. Roast 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.

Make the dipping sauce & serve your dish:
4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, add the sour cream to the bowl of reserved chipotle-barbecue sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and vegetables with the dipping sauce on the side. Enjoy! 

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Combine in a large bowl.

2 Season the vegetables:

Line a sheet pan with foil. Add a drizzle of olive oil to the bowl of prepared vegetables. Season with salt, pepper, and the spice blend; stir to coat. Arrange in an even layer on one side of the sheet pan.

Season the vegetables:
Roast the chicken & vegetables:
3 Roast the chicken & vegetables:

In a bowl, combine the barbecue sauce and as much of the chipotle paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer half the sauce to a separate bowl and set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the other side of the sheet pan of seasoned vegetables. Evenly top the chicken with the remaining chipotle-barbecue sauce. Roast 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.

4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, add the sour cream to the bowl of reserved chipotle-barbecue sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and vegetables with the dipping sauce on the side. Enjoy! 

Make the dipping sauce & serve your dish: