Oven Barbecued Chicken and Potatoes

Easy barbecue chicken and potato dish. I prepare this on Sunday morning, and it is ready when we get home from church. It is hearty, and we never have leftovers.

INGRIDIENT

3 pounds skinless, boneless chicken breast halves

6 potatoes, cut into bite-sized chunks

1 onion, chopped

½ cup ketchup

6 tablespoons brown sugar

¼ cup Worcestershire sauce

¼ cup white vinegar

¼ cup margarine

2 tablespoons lemon juice

2 teaspoons dry mustard

2 teaspoons salt

2 teaspoons paprika

2 teaspoons chili powder

1 pinch red pepper flakes

DIRECTION

Step: 1

Preheat oven to 325 degrees F (165 degrees C).

Step: 2

Arrange chicken breasts, potatoes, and onion in a large baking dish.

Step: 3

Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.

Step: 4

Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

NUTRITION FACT

Per Serving: 341 calories; protein 29.9g; carbohydrates 37.8g; fat 7.8g; cholesterol 70.3mg; sodium 791.9mg.

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