2 Boneless, Skinless Chicken Breasts
¾ lb Golden Or Red Potatoes
½ lb Broccoli
¼ cup Barbecue Sauce
2 tsps Chipotle Chile Paste
¼ cup Sour Cream
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
1.Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Combine in a large bowl.
2.Line a sheet pan with foil. Add a drizzle of olive oil to the bowl of prepared vegetables. Season with salt, pepper, and the spice blend; stir to coat. Arrange in an even layer on one side of the sheet pan.
3.In a bowl, combine the barbecue sauce and as much of the chipotle paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer half the sauce to a separate bowl and set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the other side of the sheet pan of seasoned vegetables. Evenly top the chicken with the remaining chipotle-barbecue sauce. Roast 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven.
4.While the chicken and vegetables roast, add the sour cream to the bowl of reserved chipotle-barbecue sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken and vegetables with the dipping sauce on the side. Enjoy!
This easy sheet pan dish stars tangy-sweet barbecue sauce two ways: we’re mixing it with fiery chipotle paste to coat our chicken before baking, then mixing in a bit of sour cream to make an irresistibly bold, smoky sauce for dipping.