Oven-Baked BBQ Chicken with Mashed Sweet Potatoes and Lemon Roasted Vegetables

Who says you need a grill to enjoy finger-licking BBQ chicken? This oven-baked version brings all the smoky-sweet flavor you crave, with perfectly seared chicken breasts finished in the oven until tender and juicy. Paired with velvety mashed sweet potatoes and bright, lemony roasted vegetables, this meal is a comforting weeknight winner.

The secret lies in a simple BBQ spice rub and a quick pan sauce made with chicken stock and honey. Roasted green beans and carrots get a fresh lift from lemon zest and juice, balancing the richness of the mashed potatoes and chicken. It’s a complete, satisfying dinner that comes together in about 35 minutes.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Trim, peel and halve carrot lengthwise; cut into pieces about the size of the green beans. Zest and quarter lemon.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Mash until smooth, then stir in sour cream and season with salt and pepper. Keep covered off heat until ready to serve.
3. Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper and half the BBQ Seasoning (use all for 4 servings). Heat a large drizzle of oil in a medium pan over medium-high heat. Add chicken; sear until golden brown but not yet cooked through, 2-4 minutes per side (it will finish cooking in the oven). Turn off heat; transfer chicken to one side of a lightly oiled baking sheet. Wipe out pan.
4. On opposite side of baking sheet from chicken, toss green beans and carrot with a large drizzle of oil, salt and pepper. (For 4 servings, use a second baking sheet; roast veggies on top rack and chicken on middle rack.) Roast on top rack until chicken is cooked through and veggies are tender, 12-15 minutes. Remove from oven; let chicken rest.
5. Once chicken has roasted 10 minutes, heat the same pan over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), stock concentrate and honey. Bring to a simmer and cook until slightly thickened, 2-4 minutes. Reduce heat to low and stir in 2 TBSP butter (3 TBSP for 4) until melted. Season with salt and pepper.
6. Toss green beans and carrot with lemon zest and juice to taste. Divide between plates with sweet potatoes. Top sweet potatoes with chicken and drizzle with sauce. Sprinkle with chili flakes to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use bone-in chicken thighs instead of breasts?

Yes, but adjust cooking time as thighs may need a few extra minutes in the oven. Ensure internal temperature reaches 165°F.

What can I substitute for sour cream in the mashed sweet potatoes?

Greek yogurt or a splash of milk with a pat of butter works well for a creamy texture.

How do I make this recipe dairy-free?

Use dairy-free sour cream and substitute butter with a plant-based alternative or olive oil.