Oven-BBQ Chicken Thighs - Warm Dijon Potato Salad

Do you carry stuff on your to-do list for way too long? for so long that it might as well belong on your to-don’t list?

When I first received Camilla Saulsbury‘s 200 Best Sheet Pan Meals to review, I made stars here, there and everywhere indicating recipes to try. It’s a drool-worthy read. And then time passed. I was losing focus and drive, allowing myself to be distracted by Netflix, particularly by 30 Degrees in February.

Thank goodness, I snapped out of that winter funk! Filled with post Mother’s Day good intentions, I defrosted the chicken, gathered ingredients and whipped up these Oven-BBQ Chicken Thighs with Warm Dijon Potato Salad. Let’s just say it’s an early Father’s Day gift. It hit the perfect chord with a hubby who’s constantly in quest of the ultimate thigh.

Oven-BBQ Chicken Thighs with Warm Dijon Potato Salad

8 chicken thighs, with skin, patted dry (2 lbs)
1 1/2 lbs potatoes, cut into 1 1/2-inch pieces
4 T olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 c good quality barbecue sauce
6 scallions, thinly sliced, white and green parts separated
1 t sugar
1 1/2 T red wine vinegar
2 t Dijon mustard

Preheat oven to 400F.

Line a sheet pan with parchment paper.

Space chicken out evenly, skin side down, on pan.

In a large bowl, season potatoes with 2 tablespoons of olive oil, salt and pepper, then spread potatoes around chicken.

Roast 25 minutes, then remove from oven. Brush chicken liberally with barbecue sauce, then turn and brush other side with sauce. Scatter white scallion over potatoes. Roast 5 minutes.

Open oven door and brush the top of the chicken with more sauce. Close door and roast 5 more minutes. Repeat, brushing chicken with more sauce. Roast 5 – 10 more minutes until potatoes are golden and chicken registers 165F. Allow chicken to rest 10 minutes before serving.

In a small bowl, mix sugar, vinegar, mustard and 2 tablespoons of olive oil. Season with salt and pepper. Drizzle dressing over warm potatoes and sprinkle with green part of scallions.

Serves 4-6.