Baked BBQ chicken w/ sweet potato fries
It's the weekend but freezing out and I wanted BBQ and fries without all the greasyness. So I grabbed some chicken legs out the freezer and some regular french fries. Realized I had a sweet potatoe left by the fruit and got to cooking. For the BBQ sauce I went with what I had which was a thicker base (Sweet Baby Rays) and a thinner one (Lizard Lick). They were on sale at the time when grocery shopping along with being Gluten free so I went with it. My measurements are definitely just a guide because I just throw as I go lol.
Yield
4 servingsPrep
15 minCook
20 minReady
1 hrsIngredients
6 Bone in Chicken Legs
1/2 cup of a thicker BBQ sauce
1/2 cup of a thinner BBQ sauce
Pot of water for boiling
Salt, Pepper, Red pepper and Rosemary
1-2 Sweet potatoes (depending on size)
Avocado oil for fries
Foil to cover pans and cover chicken
Ingredients
6 Bone in Chicken Legs
1/2 cup of a thicker BBQ sauce
1/2 cup of a thinner BBQ sauce
Pot of water for boiling
Salt, Pepper, Red pepper and Rosemary
1-2 Sweet potatoes (depending on size)
Avocado oil for fries
Foil to cover pans and cover chicken
Directions
1) Place chicken legs into a big enough pot and cover with water 2) Add Salt, Pepper, Red pepper and Rosemary (I also added a local seasoning blend called "Slap ya Momma") 3) Boil covered until chicken is cooked thru and tender In meantime start on the potatoes 4) Foil line 3 pans (2 for fries and 1 for chicken) If you choose to do just 1 type of potato then omit one foil lined pan 5) Preheat oven to 400 degrees 6) Peel and slice sweet potatoe into strips 7) Layer sweet potatoes and regular fries (I used orieda brand) on seperate foil lined pans 8) Drizzle each with olive oil 9) Sprinkle with salt 10) Bake regular fries for about 20 to 25 minutes to desired crispness 11) Bake sweet potatoes for about 35 to 40 minutes to desired crispness Now chicken is ready when it's about falling off the bone when poked with a fork 12) Take the skin off using a fork and knife as it will be very hot 13) Place on the 3rd foil lined pan 14) Drizzle both BBQ sauces on each chicken leg 15) Add a few tbsp of the cooking water to the pan to keep chicken moist and not dry out 16) Cover and cook for about 20 minutes
Enjoy the deliciousness
