Oven Roasted Barbecue Chicken with Succotash
This oven-roasted Barbecue Chicken with Succotash features a homemade apple cider glaze and a buttery vegetable medley of corn and baby lima beans. A perfect balance of smoky sweetness and garden-fresh textures.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Oven Roast
- 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
Instructions
1. Preheat oven to 425 Fahrenheit. Season chicken with salt and pepper; roast on a foil-lined sheet for 30 minutes.
2. In a small saucepan, simmer cider, ketchup, Worcestershire, and 1 tablespoon mustard for 15 minutes until thickened.
3. Melt butter in a large skillet over medium heat. Sauté scallion whites and bell pepper until soft.
4. Add corn, lima beans, 1 teaspoon mustard, and 1/4 cup water to the skillet. Simmer for 10 minutes.
5. Brush roasted chicken with the prepared barbecue sauce.
6. Broil chicken for 3 minutes until the glaze is bubbling and dark.
7. Fold scallion greens into the succotash and serve alongside the chicken.
Notes
Use an instant-read thermometer to ensure chicken reaches 165 Fahrenheit.
For a thicker glaze, apply two layers of sauce during the broiling process.
Fresh corn can be used instead of frozen; increase simmer time by 5 minutes.
Nutrition
- Serving Size: 1 chicken breast with succotash
- Calories: 540
- Sugar: 14g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 120mg
Find it online: https://www.flavourrecipe.com/barbecue-chicken-with-succotash/