About This Recipe:
Today’s dinner menu is inspired by my favorite neighborhood chain as a child- Boston Market. I loved lining up and seeing my meat and side dish options, and having it served on that classic red plastic plate. My family only ate dishes such as mashed potatoes, mac and cheese, and cornbread at Thanksgiving and Christmas, so it was always exciting to get Boston Market throughout the year.
I decided to make the roasted chicken with BBQ sauce (I know Boston Market doesn’t actually offer BBQ chicken, only BBQ ribs,) because why settle for plain chicken when you can have BBQ chicken? The sauce and side dishes have minimal ingredients and steps, and are all relatively light and healthy. You could definitely spruce up the mashed potatoes by adding cheese and chives, and the kale by adding onions and garlic, but they also taste great as is.
Ingredients (6 servings)
-2 lbs chicken thighs
Chicken Spice Rub
-1 tsp garlic powder
-1/2 tsp cumin
-1/2 tsp black pepper and salt
-1/2 cup ketchup
-1/4 cup brown sugar
-2 tbls red wine vinegar
-1 tbl mustard
-1 tsp paprika
-1/2 tsp black pepper
-2 lbs red skin potatoes, peeled and diced
-1/4 cup milk
-3 tbls cream cheese or butter
-Salt and pepper
-15 oz kale
-Salt and pepper
Instructions (1 hour)
1. BBQ Chicken:
-Place the chicken thighs on a well oiled lined baking sheet or oven proof skillet.
-Mix together the spice rub ingredients in a small bowl, and rub on each piece.
-Roast at 400 degrees F for 25 minutes.
-Remove the chicken and baste with half of the BBQ sauce. Continue to bake for another 10 minutes.
-Remove the chicken again and flip each thigh. Baste the other side with the remaining sauce and finish cooking at 425 degrees F for 10 minutes.
2. Mashed potatoes:
-In a large pot, bring water to a boil and cook the potatoes until they are fork tender (about 10-15 minutes depending on the size.)
-Drain the potatoes well and mash together with the milk and cream cheese. Season with salt and pepper.
-In a large skillet over medium high heat, pour in 1 tbl of olive oil. Add in the kale and cook down for about 7-10 minutes. Season with salt and pepper.