Oven Roasted Barbecue Chicken with Succotash

Name: Oven Roasted Barbecue Chicken with Succotash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 skin-on, bone-in chicken breasts (about 2 pounds); Kosher salt and freshly ground pepper; 1/2 cup apple cider; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon plus 1 teaspoon Dijon mustard; 3 tablespoons unsalted butter; 1 bunch scallions (whites and greens separated); 1 red bell pepper, chopped; 10 ounces frozen corn; 10 ounces frozen baby lima beans; 1/4 cup water

BY Emily Parker December 30, 2025

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Achieving a balance between smoky, glazed poultry and a vibrant vegetable side defines the classic American dinner table. This preparation of Barbecue Chicken with Succotash focuses on maximizing the texture of bone-in protein while simmering a traditional medley of corn and lima beans. By utilizing a high-heat roasting method followed by a quick broil, the chicken develops a deeply caramelized exterior without losing its internal moisture. The accompanying succotash provides a textural contrast, offering a creamy yet bright counterpoint to the acidic and savory notes of the cider-based barbecue glaze. It is a robust meal suitable for family gatherings or a focused Sunday dinner where quality ingredients take center stage.

Table of Contents

Necessary Ingredients

The Poultry and Glaze

4 bone-in, skin-on chicken breasts (approximately 2 pounds)
Kosher salt and freshly cracked black pepper to taste
One half cup apple cider
One quarter cup tomato ketchup
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Dijon mustard (divided)

The Succotash Base

3 tablespoons unsalted butter
1 bunch scallions, chopped (keep white and green parts separate)
1 large red bell pepper, finely diced
10 ounces frozen sweet corn
10 ounces frozen baby lima beans
One quarter cup filtered water

Primary Cooking Steps

Heat the oven to four hundred twenty-five Fahrenheit and prepare a rimmed baking sheet with foil.
Season the chicken breasts thoroughly and roast on the upper oven rack for thirty minutes.
Simmer the cider, ketchup, Worcestershire sauce, and one tablespoon of mustard in a saucepan for fifteen minutes.
Sauté the scallion whites and red bell pepper in melted butter until softened.
Incorporate the corn, lima beans, remaining mustard, and water into the skillet.
Simmer the vegetable mixture for ten minutes until the beans reach a tender consistency.
Coat the roasted chicken with the thickened cider glaze.
Broil the glazed chicken for three minutes until the sauce bubbles and darkens.
Fold the scallion greens into the warm succotash and serve alongside the chicken.

Detailed Culinary Execution

Preparing the Chicken

Begin by ensuring the chicken skin is as dry as possible before seasoning. Use a paper towel to pat the surface. The high heat of four hundred twenty-five Fahrenheit is essential for rendering the fat beneath the skin. If the oven is too cool, the skin will become rubbery rather than crisp. Look for the skin to pull back slightly from the bone and turn a deep golden hue during the initial thirty-minute roast.

Crafting the Cider Glaze

The barbecue sauce in this recipe relies on the natural sugars of the apple cider. As it simmers, the water content evaporates, leaving behind a concentrated syrup that clings to the meat. You are looking for a consistency that coats the back of a spoon. If the sauce remains too thin, the broiler will not be able to caramelize it effectively, and it will simply run off the chicken onto the pan.

Mastering the Succotash

Succotash should never be mushy. By sautéing the peppers and scallion whites first, you build a flavor base. When adding the frozen corn and lima beans, the small amount of water creates steam that cooks the legumes through while maintaining their structural integrity. The addition of Dijon mustard at this stage provides a subtle tang that cuts through the richness of the butter. The final addition of scallion greens should happen off the heat to preserve their bright color and sharp bite.

Professional Tips for Success

Temperature Accuracy: Use an instant-read thermometer to ensure the chicken reaches an internal temperature of one hundred sixty-five Fahrenheit. Bone-in cuts take longer than boneless, but they offer much better flavor.
The Foil Trick: Always use heavy-duty aluminum foil on your baking sheet. The sugars in the barbecue sauce will burn quickly under the broiler, and a lined pan makes cleanup significantly easier.
Vegetable Texture: If you prefer a creamier succotash, you can mash a small handful of the lima beans against the side of the skillet before the final simmer. This releases natural starches that thicken the light sauce.
Glaze Layering: For a thicker crust, brush the chicken with the sauce twice. Apply the first layer, broil for ninety seconds, apply a second layer, and finish the final ninety seconds.
Butter Choice: Use high-quality European-style butter for the succotash if available. Since there are few ingredients in the side dish, the quality of the fat heavily influences the final flavor.
Resting Period: Allow the chicken to sit for five minutes after removing it from the broiler. This allows the juices to redistribute, ensuring the meat stays succulent when sliced.

Flavor Variations and Substitutions

Legs and Thighs: You can easily swap the breasts for chicken thighs or drumsticks. Adjust the roasting time slightly, as dark meat is more forgiving and can handle a few extra minutes in the heat.
Smoky Profile: Add a half teaspoon of smoked paprika or a drop of liquid smoke to the glaze if you prefer a more traditional outdoor grilled flavor profile.
Succotash Greens: If lima beans are unavailable, edamame or broad beans serve as an excellent textural substitute.
Herb Infusion: Fresh thyme or oregano folded into the succotash at the very end adds a floral note that complements the apple cider in the chicken glaze.

Practical Serving Ideas

This dish is a complete meal on its own, but it pairs exceptionally well with a side of jalapeño cornbread to soak up the extra succotash juices. For a lighter presentation, serve the chicken sliced over a bed of the vegetables in shallow bowls. A crisp green salad with a simple vinaigrette can also help balance the sweetness of the barbecue glaze.

Frequently Asked Questions

Can I use fresh corn and beans instead of frozen?

Yes, fresh vegetables work beautifully. If using fresh lima beans, you may need to increase the simmering time by five to eight minutes as they are denser than the flash-frozen variety.

How do I prevent the barbecue sauce from burning under the broiler?

Watch the oven closely during the final three minutes. Because the sauce contains cider and ketchup, the sugar content is high. Move the rack to the middle position if your broiler is particularly intense.

Is it possible to make the succotash ahead of time?

The succotash can be prepared up to a day in advance and reheated gently on the stovetop. Add a splash of water or a small pat of butter when reheating to restore the original consistency.

What is the best way to store leftovers?

Store the chicken and succotash in separate airtight containers in the refrigerator for up to three days. Reheat the chicken in the oven at three hundred twenty-five Fahrenheit to keep the skin from getting soggy.

Nutrition Information

Nutrient	Amount per Serving
Calories	540 kcal
Protein	42 g
Carbs	38 g
Fat	24 g
Fiber	7 g
Sugar	14 g
Sodium	880 mg

Nutrition Information Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Oven Roasted Barbecue Chicken with Succotash