Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes




The sun is finally out and in the low 80's, much needed around here! Started off with Turkey Sausage Links, 1 Egg Sunnyside Up, Wheat Toast, and a cup of Bigelow Decaf Green Tea. Not a bad way to start the day! Got some house chores done around the house then spent most of the day outside in that beautiful Sunshine. Had the cart out most of the afternoon. For dinner tonight another new recipe, Oven Roasted BBQ Chicken Thighs. Dinner tonight is Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes.





Tried a new recipe for Chicken Thighs tonight, Oven Roasted BBQ Chicken Thighs. The recipe is

Ingredients for a delicious BBQ Glaze

courtesy of Ree Drummond, so you know this is going to be good! The recipe has 6 Ingredients; 1 1/2 cups JB's Fat Boy Sticky Stuff BBQ Sauce, 1/4 cup Smuckers Sugarless Peach Preserves, 1 clove Garlic, Frank's Hot Sauce (Optional), 6 Chicken Thighs (Boneless Skinless), and Extra Virgin Olive Oil For Brushing. I'm only making 6 Chicken Thighs, the original recipe is for 12 Chicken Thighs. I also opted to use Smucker's  Sugarless Peach Preserves and to use the Boneless Skinless Chicken Thighs, they were out of stock on the Bone- In Thigh.




To prepare it was very easy; Combine BBQ sauce, peach preserves, garlic, and hot sauce in a

medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside. Drizzle olive oil on a rimmed baking sheet and place chicken in the pan. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. Another delicious recipe from Ree Drummond. The Thighs came moist and tender with incredible flavor. Brushing on the BBQ Sauce several times provided the fantastic BBQ Glaze. This recipe for the Sauce would go perfect with any Chicken Dish. Thank you Ree!




For one side I heated up a small can of Del Monte Cut Green Beans. Then I microwaved some Betty Crocker Creamy Butter Mashed potatoes. It comes in a microwavable cup, just add water and microwave. Just cooking for myself tonight it's great having these small servings of sides to prepare, no leftovers or waste. For dessert later tonight I'll be having a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Recipe courtesy of Ree Drummond

Oven Roasted BBQ Chicken Thighs

Ingredients
3 cups Your Favorite BBQ Sauce
1/2 cup Peach Preserves
1 clove Garlic
 Hot Sauce, Optional
12 whole Chicken Thighs, Bone-in, Skin-on
 Olive Oil For Brushing

Preparation Instructions
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.
Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Delicious!

http://thepioneerwoman.com/cooking/2014/06/oven-bbq-chicken/