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Preheat your oven to 375°F (190°C).

Place the chicken thighs into a ceramic baking dish.

Generously season the chicken with Adobo seasoning, Lawry's Garlic Pepper seasoning, onion powder, and smoked paprika, ensuring all pieces are evenly coated.

Place one small pat of butter on top of each chicken piece.

Cover the baking dish with its lid and bake in the preheated oven for 40 minutes, or until the chicken is cooked through and lightly browned.

While the chicken bakes, prepare the green beans. Pour the can of green beans (with liquid) into a small saucepan. Add one small pat of butter, Adobo seasoning, black pepper, and a dash of Louisiana Hot Sauce. Stir well and heat on the stovetop over medium heat until warmed through and seasoned to taste, about 5-7 minutes.

Remove the chicken from the oven and carefully remove the lid. Squeeze a generous amount of Sweet Baby Ray's Honey Barbecue Sauce over all the cooked chicken pieces.

Using a silicone basting brush, spread the barbecue sauce evenly over each chicken piece, ensuring they are fully coated.

Cover the baking dish again with its lid and return the chicken to the oven for an additional 10 minutes to allow the barbecue sauce to bake onto the chicken.

While the chicken finishes, prepare the roasted potatoes. Spray a clean ceramic baking dish with cooking spray. Pour the pre-seasoned and pre-roasted cubed potatoes into the greased dish. Garnish with a sprinkle of dried parsley.

Remove the chicken from the oven. The chicken should be glistening with the barbecue sauce. Garnish with a sprinkle of dried parsley.

To assemble the meal, place a serving of the roasted potatoes on a plate. Next to the potatoes, place a serving of the seasoned green beans. Using tongs, place two pieces of the Barbecue baked chicken onto the plate.

Fill a glass with ice cubes and pour Minute Maid Fruit Punch into the glass. Serve the complete meal immediately.


Preheat your oven to 375°F (190°C).

Place the chicken thighs into a ceramic baking dish.

Generously season the chicken with Adobo seasoning, Lawry's Garlic Pepper seasoning, onion powder, and smoked paprika, ensuring all pieces are evenly coated.

Place one small pat of butter on top of each chicken piece.

Cover the baking dish with its lid and bake in the preheated oven for 40 minutes, or until the chicken is cooked through and lightly browned.

While the chicken bakes, prepare the green beans. Pour the can of green beans (with liquid) into a small saucepan. Add one small pat of butter, Adobo seasoning, black pepper, and a dash of Louisiana Hot Sauce. Stir well and heat on the stovetop over medium heat until warmed through and seasoned to taste, about 5-7 minutes.

Remove the chicken from the oven and carefully remove the lid. Squeeze a generous amount of Sweet Baby Ray's Honey Barbecue Sauce over all the cooked chicken pieces.

Using a silicone basting brush, spread the barbecue sauce evenly over each chicken piece, ensuring they are fully coated.

Cover the baking dish again with its lid and return the chicken to the oven for an additional 10 minutes to allow the barbecue sauce to bake onto the chicken.

While the chicken finishes, prepare the roasted potatoes. Spray a clean ceramic baking dish with cooking spray. Pour the pre-seasoned and pre-roasted cubed potatoes into the greased dish. Garnish with a sprinkle of dried parsley.

Remove the chicken from the oven. The chicken should be glistening with the barbecue sauce. Garnish with a sprinkle of dried parsley.

To assemble the meal, place a serving of the roasted potatoes on a plate. Next to the potatoes, place a serving of the seasoned green beans. Using tongs, place two pieces of the Barbecue baked chicken onto the plate.

Fill a glass with ice cubes and pour Minute Maid Fruit Punch into the glass. Serve the complete meal immediately.
