My family loved the moist and juicy barbecue chicken and the tender, roasted potatoes. They said it was the best barbecue chicken I’ve ever made and it was so easy. It’s definitely going into our dinner rotation.
The olive oil that coats the sweet potatoes mixes with the barbecue sauce run-off from the chicken during baking so the potatoes are coated in a glorious sauce. I want that sauce on everything. It doesn’t get much easier than chopping up potatoes, drizzling with olive oil, and placing chicken thighs marinated in your favorite barbecue sauce on a baking sheet. Since I lined it with foil, cleanup was as easy as tossing away the foil.
I used two sweet potatoes and one Russet potato because that’s what I had on hand. You can mix and match using your favorite potatoes. Make sure to cut them small enough so they cook through in the same amount of time it takes the chicken to cook. I recommend 1/2-inch pieces. I used a sweeter, mildly spicy, Carolina Gold barbecue sauce but you can go as bold, spicy, and smoky as you like.
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