Sheet Pan BBQ Chicken with Summer Squash
Serves: 4 servings
 
Spend less time cooking and more time with your loved ones with this quick and easy all-in-one meal!
Ingredients
  • 4 skinless whole chicken legs
  • ½ C of your favorite BBQ sauce, divided
  • ½ lb yellow squash (about 1 small squash) cut into ¼ inch slices
  • ½ lb zucchini (about 1 small squash) cut into ¼ inch slices
  • 1 C grape or cherry tomatoes sliced in half
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¼ C freshly grated parmesan
  • ¼ C fresh basil cut into ribbons
Instructions
  1. Preheat oven to 425º F and line a large baking sheet with parchment paper.
  2. Arrange skinless whole chicken legs on the baking sheet. Divide the BBQ sauce, reserving about one third of the sauce to baste the cooked chicken just before serving. Baste each raw chicken leg with BBQ sauce and reserve the “raw” sauce for further basting during the cooking process. Cook the chicken for 15 minutes.
  3. Meanwhile, prep the vegetables and season them by combining with olive oil, salt, and pepper in a ziplock bag and shaking until coated.
  4. After 15 minutes have elapsed, remove the chicken from the oven. Arrange the vegetables in a single layer on the pan with the tomatoes facing up. Baste the chicken legs with BBQ sauce a second time. Return the pan to the oven and cook for another 25-35 minutes. The meat is done cooking once the vegetable are golden along the edges and the chicken reaches an internal temperature of 165º F. Note that the cooking time can vary depending on the size of your chicken legs.
  5. Remove from the oven and baste the chicken a final time with fresh BBQ sauce that hasn’t touched raw meat. Garnish the vegetables with freshly grated parmesan and the basil ribbons. Serve immediately.
Notes
Serve as-is for a low carb meal. It’s also delicious with rice or couscous.
Recipe by Simple as That at https://simpleasthatblog.com/sheet-pan-bbq-chicken-with-summer-squash/