Sheet Pan BBQ Chicken with Mango Salad from Healthy Eating One-Pot Cookbook

Barbecue chicken is a summertime classic, but now you can enjoy it year-round thanks to this easy sheet pan recipe. Instead of a vegetable, like corn or green beans, I like serving this chicken with spicy mango salad to keep the summertime theme going. If you have extra barbecue sauce, use it on your crispy potato wedges.

Course Healthy One Pan Recipes

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 412kcal

Author Lauren Keating

Ingredients

FOR THE CHICKEN AND POTATOES

4 red potatoes cut into wedges
1 tablespoon extra-virgin
olive oil
Celtic sea salt
Freshly ground black pepper
4 boneless skinless chicken thighs
¼ cup Maple Barbecue Sauce page 136 or your favorite barbecue sauce

FOR THE MANGO SALAD

1 mango peeled and diced
1 jalapeño pepper seeded and minced
½ red onion minced
¼ cup fresh cilantro chopped
Juice of 1 lime
Celtic sea salt

Instructions

!TO MAKE THE CHICKEN AND POTATOES
Preheat the oven to 400°F.
Arrange the potato wedges in a single layer on one side of a sheet pan. Drizzle with olive oil and season with salt and pepper.
Place the chicken thighs on the other side of the sheet pan. Brush the chicken with barbecue sauce. Bake for 25 to 35 minutes until the chicken is cooked through and !the potatoes are soft.
TO MAKE THE MANGO SALAD
While the chicken cooks, in a medium bowl, stir together the mango, jalapeño, red onion, cilantro, lime juice, and a pinch of salt. Mix well. Let stand at room temperature for 5 minutes.

Notes

Repurpose tip: Make a double batch of mango salad—it’s also great on tortilla chips or as an addition to Fajita Burrito Bowls

Nutrition