Barbecue Chicken With Potatoes and Green Beans
Barbecue Chicken With Potatoes and Green Beans
Serves 4 to 5.
Ingredients:
For the rub:
1 tablespoon fine salt or Morton’s kosher salt, or 2 tablespoons Diamond Crystal kosher salt
2 teaspoons packed dark brown sugar (light brown sugar also works)
2 teaspoons chili powder
2 teaspoons smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard
1/4 teaspoon onion powder
For the potatoes:
1 1/2 pounds small waxy potatoes, such as Yukon gold or boiling
2 tablespoons vegetable oil
3/4 teaspoon kosher salt
Freshly ground black pepper
For the chicken/cauliflower:
1 large onion, thinly sliced
10 to 12 ounces green beans, washed and patted dry
1 to 2 tablespoon vegetable oil (if using cauliflower, 2 tablespoons more oil)
3 pounds bone-in, skin-on chicken thighs (or 1 (2-to-3-pound) cauliflower, cut into 3/4-inch-thick slices to make steaks)
3/4 cup barbecue sauce (see recipe below)
Steps:
1. Use two oven racks to divide the oven into thirds. Heat the oven to 425°F.
2. Make the rub: In a small bowl, mix all of the rub ingredients together until fully combined; set aside.
3. Prepare the potatoes: Cut the potatoes into 1/2-inch thick slices. Place them in a large bowl. Add the oil and season with salt and pepper. Toss to coat. Spread them out flat on a large baking sheet. Place in the oven and cook, until browned on the bottom, for about 20 minutes. Use a spatula to slide under them and flip them over. Cook until crispy, for about 10 minutes more.
4. Prepare the the chicken/cauliflower: Meanwhile, in the same bowl used for the potatoes, add the onions and green beans. Drizzle with 1 to 2 tablespoons of oil (1, if using chicken, and 2 if using cauliflower,) and toss to coat well. Season generously with salt and pepper, and lay the vegetables flat on a second baking sheet.
5. Place the chicken thighs in the bowl. Pat them dry with a paper towels. Sprinkle all over with the dry rub mix and rub it into the chicken. Place the thighs, skin-side up, on top of the onions and green beans. Cook for 40 minutes. (If using cauliflower, place cauliflower on a plate. Rub all over with 2 tablespoons of the oil. Sprinkle with some of the spice mix and rub it into the cauliflower. If you didn’t use all of the rub, season the cauliflower with a little more salt. Place the cauliflower over the green beans and onions and cook until caramelized and browned, about 45 to 50 minutes.
6. Using a brush, rub the top of the chicken pieces (or cauliflower steaks) with barbecue sauce. Cook for another 5 minutes. Place the potatoes on the second rack to warm up for 5 minutes, too. Serve everything warm with extra barbecue on the side.
Homemade Barbecue Sauce
Makes 3/4 cup.
1 tablespoon vegetable oil
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce (see NOTE)
1 tablespoon molasses (not blackstrap)
1 teaspoon chili powder
3/4 teaspoon smoked paprika
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
Pinch of kosher salt
Pinch of freshly ground black pepper
In a small saucepan, whisk together all of the ingredients until combined. Set the saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 20 minutes. Taste and season with more salt and pepper, as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
*(NOTE: Worcestershire sauce contains anchovies. To make a vegetarian substitution, combine 1 tablespoon soy sauce with 1 tablespoon ketchup.)