BBQ-glazed chicken is served with herb-tossed baby potatoes and a side of extra sauce for dipping.
Photo by Iuliia Nedrygailova
Serves 8-plus
8 chicken drumsticks
8 chicken thighs
1 cup ketchup
½ cup white vinegar
½ cup brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 ½ tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons smoked paprika
Preheat oven to 400 F. Wipe chicken parts with paper towel and place in a large, rimmed baking pan lined with foil. In a medium bowl, combine ketchup, vinegar, sugar, butter, salt, pepper, Worcestershire, mustard and paprika, and mix well. Pour sauce evenly over chicken and cover baking pan with foil. Bake in preheated oven for 30 minutes. Remove foil and brush chicken with barbecue sauce in pan. Bake 30 minutes, uncovered, until temperature on an instant-read thermometer indicates 165 F. Serve with garlicky potato salad (see recipe below) or your favorite side.
Garlicky potato salad recipe
Serves 10–12
4 pounds small baby red potatoes, cut in half
8 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
2 teaspoons fresh ground black pepper, divided
½ garlic bulb, minced
4 tablespoons red wine vinegar
½ cup fresh chopped chives
½ cup fresh chopped parsley
Preheat oven to 400 F. Place potatoes on a large baking pan; drizzle with 4 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper. Toss to coat and roast for 30 minutes. Remove from oven and stir; roast another 30 minutes until lightly browned. Transfer to a large bowl.
In a small bowl, whisk together garlic, vinegar, 4 tablespoons oil, 1 teaspoon salt and 1 teaspoon pepper. Pour over potatoes and toss well to coat. Sprinkle with chives and parsley and toss well. Serve warm or at room temperature.
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