Peach BBQ Chicken with Roasted Potatoes & Carrots
Yield 2-3
Prep time
20 MinCook time
30 MinTotal time
50 MinIngredients
For the Chicken
- 2 chicken breasts
- 1 tbsp rice vinegar
- ½ tbsp olive oil
- 2 tbsp peach preserves (preferably no sugar added)
- 1 tbsp sugar-free BBQ sauce (Ray’s Original is a great option)
- Salt & pepper, to taste
For the Veggies
- 5-6 golden potatoes, chopped
- 4 carrots, chopped
- 1-2 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
- Preheat & Prepare the Marinade: Preheat your oven to 425°F (220°C). In a bowl, mix rice vinegar, olive oil, peach preserves, and BBQ sauce. Divide in half.
- Marinate the Chicken: Place chicken breasts in a bowl with half the marinade. Season with salt and pepper, and let sit for 20 minutes.
- Prepare the Veggies: Chop the potatoes and carrots into small pieces and spread on a baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Toss to coat.
- Bake Everything Together: Add marinated chicken to the baking sheet with the veggies. Bake for 22 minutes, flipping halfway.
- Add Remaining Marinade: After 22 minutes, remove the baking sheet and spread the remaining marinade over the chicken. Place back in the oven on the top rack for another 5 minutes.
- Finish Off (Optional): Remove chicken to rest, and if desired, broil the veggies for 1-2 minutes for extra crispiness.
- Serve: Top with chives and a dollop of light sour cream, if desired. Enjoy!
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