1 cup HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
1 lb. boneless skinless chicken thighs (about 6)
2 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, cut in half
3 Tbsp. butter, melted
1/2 tsp. onion powder
1/4 tsp. garlic powder
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Let's Make It
Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
Heat oven to 425°F. Cover rimmed baking sheet with foil.
Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
Bake 25 to 30 min. or until chicken is done (165°F).
Brush chicken with remaining barbecue sauce. Serve with vegetables.
Covering the baking sheet with foil makes cleanup a snap.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.