It turns out, my amazing BBQ sauce is just as tasty over chicken. This supper comes together in about 65 minutes, depending on how long your chicken legs take.
6 chicken drumsticks (free range are tastiest)
Kate’s End of the World BBQ sauce
2 lbs red potatoes, cut into large pieces (skin on)
1/4 cup olive oil
1 tbs sea salt
1 tbs fresh ground black pepper
How I Made It:
Preheat the oven to 450 degrees. Prepare a baking dish and a cookie sheet with aluminum foil, spraying each with olive oil from a mister.
Place the drumsticks in the baking dish and put them in the oven.
In a large Ziploc, toss the potatoes with the olive oil, salt, and pepper. Spread the potatoes onto the cookie sheet in a single layer. Put the potatoes in the oven.
Once everything is in the oven, make your barbecue sauce on the stove. Add it to the chicken when you turn the drumsticks for the first time.
Total baking time for the potatoes is 35 minutes; for the chicken, 45-50 minutes (until completely cooked and no longer pink).
Turn the potatoes and drumsticks every 10-15 minutes.
Remove the potatoes when they are nicely brown and slightly crispy, but not too crispy. Cover the potatoes with foil to keep them warm while the drumsticks finish.
Serve with fresh green beans or a big green salad.
How It Turned Out:
The plates were licked clean!