Get ready for a dinner that delivers on all fronts: crispy, golden chicken skin, juicy meat and a sweet-tangy BBQ glaze that takes it over the top. Paired with roasted green beans and our new favorite potato side-fingerlings that are roasted, smashed for craggy edges, then roasted again with cheese until perfectly crispy and melty-this meal is a surefire hit.
This sheet pan recipe is easy to prep and clean up, making it perfect for busy weeknights. The combination of smoky, cheesy and BBQ flavors will have everyone asking for seconds.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash the fingerling potatoes and cut any larger ones in half so they are roughly the same size. Place them in a bowl, toss with a drizzle of oil, salt and pepper. Spread them on one side of the prepared baking sheet.
- Roast the potatoes for 15 minutes. Meanwhile, pat the chicken legs dry with paper towels and season with salt and pepper.
- Remove the baking sheet from the oven. Use a spatula or the bottom of a glass to gently smash each potato until flattened but still intact. Sprinkle the shredded Monterey Jack cheese over the smashed potatoes.
- Place the chicken legs on the other side of the baking sheet. Brush each leg with about 1 tablespoon of BBQ sauce.
- Return the baking sheet to the oven and roast for 20 minutes.
- After 20 minutes, add the green beans to the baking sheet, tossing them with a little oil, salt and pepper. Brush the chicken legs with another tablespoon of BBQ sauce.
- Roast for another 10-15 minutes, until the chicken is cooked through (internal temperature of 165°F), the potatoes are crispy and golden and the green beans are tender.
- Drizzle the smoky red pepper crema over the chicken and potatoes or serve on the side. Enjoy hot.
Recipe Tips
For extra crispy chicken skin, pat the legs very dry before seasoning.
Don’t overcrowd the baking sheet; leave space between the potatoes and chicken for even roasting.
If you prefer a thicker glaze, brush on an extra layer of BBQ sauce in the last 5 minutes of cooking.
FAQ
Can I use chicken thighs instead of legs?
Yes, you can substitute chicken thighs. Adjust cooking time as needed, ensuring internal temperature reaches 165°F.
What can I use instead of smoky red pepper crema?
You can substitute with sour cream mixed with a pinch of smoked paprika and cayenne or use your favorite creamy dressing.
Can I prepare this recipe ahead of time?
You can prep the ingredients in advance, but for best results, roast everything just before serving to maintain crispiness.
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