Ingredients: |
Ingredients: 3 medium Yukon gold potatoes
3 medium yams
2 C mini carrots
4 Tb olive oil, divided
1 tsp thyme, divided
1 tsp smoked paprika, divided
1 1/2 tsp seasoned salt
1/4 tsp pepper
2 1/2 pounds chicken tenders
1/2 C Sweet Baby Rays BBQ Sauce
1 Tb cilantro, chopped
2 Tb green onions, chopped
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Directions: |
Directions:1. Preheat your oven to 400 degrees.
2. Wash 3 medium-sized Yukon gold potatoes. Wash and peel 3 medium-sized yams.
3. Chop them into chunks (about 2 inches in size). Make sure the pieces are relatively similar in size so they cook evenly.
4. Add the potatoes, yams and 2 cups mini carrots to a large bowl. Drizzle them with 3 Tb olive oil and toss to coat. Sprinkle them with 1/2 tsp thyme, 1/2 tsp smoked paprika, 1 tsp seasoned salt and 1/4 tsp pepper. Toss to coat.
5. Spray 2 large cookie sheets with cooking spray and pour the veggies over 2/3 of each pan. You want to leave about 1/3 of each pan uncovered for the chicken.
6. Pop the pans in the oven to bake for 15 minutes.
7. While the veggies cook, grab 2 1/2 pounds chicken tenders. Take a sharp pair of kitchen scissors and snip the white tendon (found in the thickest portion of the chicken) out. The tendons are, of course, edible...but super hard to chew and pretty disgusting, truly. :) Best to cut the buggers out.
8. Place the chicken tenders in the same bowl you used to toss the veggies. Drizzle the chicken with 1 Tb olive oil and sprinkle with 1/2 tsp thyme, 1/2 tsp smoked paprika and 1/2 tsp seasoned salt. Toss to combine.
9. Remove the pans from the oven and carefully lay the chicken out over the empty spaces on each pan. Return the pans to the oven and bake for 30 more minutes, or until the chicken is no longer pink.
10. Brush Sweet Baby Ray's BBQ Sauce over the top of each chicken tender and return the pans to the oven. Cook 5 additional minutes, or until the sauce is bubbly and hot.
11. Chop 1 Tb of cilantro and 2 Tb green onions. Sprinkle them over the top of the chicken and potatoes. Sprinkle additional salt and pepper over the veggies according to your own personal taste and liking. |
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