Pop potatoes, carrots and chicken into the oven to roast together on one sheet. They’ll soon be ready to meet their match in a BBQ sauce done the Alabama way, which is to say white in colour but bright with flavour.
Cooking time35 minutes
Calories820 / serving
Allergens: Eggs, Mustard, Sulphites
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Peel and halve the carrots lengthwise; cut crosswise into 1-inch pieces. Pat the chicken drumsticks dry with paper towel. In a large bowl, combine the chicken with a drizzle of oil; season with ⅔ of the spice blend and S&P. Toss to combine.
On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil; season with all but a pinch of the remaining spice blend and S&P. Add the chicken and arrange in a single, even layer. Transfer to the oven and roast, flipping halfway through, 30 to 35 minutes, until the potatoes are browned and tender when pierced with a fork and the chicken is cooked through.
In a small bowl, combine the mayonnaise, honey, as much apple cider vinegar as you’d like and 1 tsp water (double for 4 portions); season with the remaining spice blend and S&P to taste. Stir thoroughly to combine.
Divide the roasted vegetables and chicken between your plates. Serve the Alabama-style BBQ sauce on the side. Bon appétit!
Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C