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BBQ Chicken Breasts with Roasted Corn and Brussels Sprouts
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Sheet Pan
  • Pastry Brush
  • Meat Thermometer

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/2 cup BBQ sauce, divided
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 ears corn, husked and cut into thirds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions
 

  • Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil for easy cleanup.
  • Place the Brussels sprouts and corn pieces on the sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Toss to coat evenly.
  • Nestle the chicken breasts among the vegetables. Brush the tops of the chicken with half of the BBQ sauce.
  • Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender with browned edges.
  • Remove the pan from the oven and brush the chicken with the remaining BBQ sauce. Let the chicken rest for a few minutes before serving.

Notes

Brush the second coat of BBQ sauce after roasting so it stays glossy instead of darkening too much. If your corn ears are large, cut them into shorter pieces so everything fits in a single layer and cooks evenly. Leftovers reheat well in a 350°F oven for 10 minutes to restore some crispness to the vegetables.
Course: Main Course
Cuisine: American
Equipment: Large Sheet Pan, Pastry Brush, Meat Thermometer