Sadly not only has summer come to an end, but so has summer weather (truthfully I actually like the cold weather). And the end of summer usually signals the end of BBQs also 😦 . My family knows that if they want to make a yummy dinner for me just grill me up some chicken on the bone and I cant be happier. So when the cold hits and no one really wants to go out to grill I needed to find a substitute.
Enter oven BBQ chicken. Yes, I know sounds simple, and in reality it is but sometimes we all need reminders of these simple easy recipes that literally take 5 minutes to throw together and taste insane! This is one of them. Oh and did I mention its 1 pan meal. Yeah I went there. Yummy, easy and quick.
It’s a 1 pan meal. You cut everything up, lay it in a pan, flavor it and bake. That’s it.
Also perfect for a yontif (if you keep your oven on and cook yontif).
So some history on barbeques you ask. Well according to some sources the original BBQ wasn’t throwing food on a grill over fire, but rather cooking the food over an indirect heat. When Christopher Columbus came to an island off America he discovered that the tribes there would cook their food on a piece of wood (usually greenwood) over heat. The greenwood would prevent the food from burning while still cooking it…although the food could be over the fire for up to 16 hours until it finished. Very different from the BBQs that we have now. Overtime, with different influences from various tribes and other countries the BBQ transformed into what we know now. And the variation from state to state depended on the type of animals that they breeded and the different tribes who lived there.
History aside, while it is interesting, I am just happy that we have BBQs that Americans and the world knows today because… well just yum.
**side note -this recipe can easily be doubled either into a second tin, or into a larger tin
Oven BBQ Chicken
1 tsn oil or spray oil
5-6 chicken bottoms, or 10 drumsticks, or 5 chicken tops (or any other combination that would fit in a 9×13 pan)
1 butternut squash, cut into chunks
2 sweet potatoes, cut into chunks
2 potatoes , cut into chunks
10 mushrooms, halved
1-2 medium onions, cut into half rings
2 tsn salt
1 tsn ground pepper
2 tsn garlic powder
2 tsn onion powder
2 tsn paprika
1/2-3/4 c your favorite barbecue sauce
Pre-heat an oven to 350. Oil the bottom of a 9×13 pan. Place the cut up vegetables on the bottom of the tin. Place the prepared chicken on top of the vegetables. Sprinkle the spices on top. Spread half of the BBQ sauce on top of the chicken (reserve the rest for the end). Cover the pan with tin foil and bake for 45 minutes. After 45 minutes, take off the tin foil and place the rest of the BBQ sauce on top of the chicken. Turn the oven to broil and broil the chicken for 3-5 minutes, until the tops start to brown and crisp.