Sheet pan chicken legs with blueberry Zinfandel BBQ sauce is a delicious, one-pan dinner that feeds a crowd. Have leftover sauce? Serve it on anything grilled including ribs or fish, or use it as a dipping sauce!
Prep time: 15 minute's
Cook time: 1 hour, 45 minutes
Serving size: Serves 6-8
Ingredients:
FOR THE BBQ SAUCE
1 cup fresh California blueberries
1/4 cup maple syrup
1 cup of red Zinfandel wine
2 tablespoons of olive oil
1 cup of diced red onion
2 cloves of garlic
1 cup of ketchup
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cayenne pepper (or to taste)
FOR THE SHEET PAN CHICKEN
6 whole chicken legs (thigh and leg)
1 large red onion, cut into wedges
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 cup of fresh California blueberries
6 sprigs of fresh thyme
2 tablespoons of olive oil
Salt and pepper to taste
Instructions:
Prepare the Blueberry Zinfandel BBQ Sauce. Pour the wine in a medium saucepan and bring to a boil, reduce heat and simmer over medium heat until the wine is reduced by half, about 5 minutes. Pour into a bowl and set aside.
Put the blueberries and maple syrup into the same saucepan, mash slightly with a potato masher or wooden spoon and bring to a simmer over medium heat. Cook, stirring frequently, until the mixture is reduced by half, about 5 minutes. Add to the bowl with the reduced wine.
Heat the olive oil in the same saucepan over medium heat. Add the onion and garlic and sauté, stirring occasionally, until onions are translucent, about 5 minutes. Add the reserved wine and blueberries, ketchup, cider vinegar, and Worcestershire sauce, mustard, salt, cinnamon, and cayenne. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until the mixture is thickened slightly. Reserve. This sauce can be made up to one week in advance.
Make the chicken. Preheat the oven to 425 degrees F, with a rack in the top 1/3 of the oven. Spray a half sheet pan with cooking spray. Season the chicken with salt and pepper. Scatter the red onion, sweet potato cubes, blueberries, and thyme sprigs over the pan. Arrange the chicken on top of the vegetables and drizzle the olive oil over everything in the pan. Place the pan in the oven rack and roast for 35 minutes. Remove the pan from the oven and brush the chicken liberally with the Blueberry Zinfandel Sauce. Return the pan to the oven and continue to bake until the chicken has an internal temperature of 170 degrees, about 20-25 minutes longer.
Remove from the oven and serve with additionally Blueberry Zinfandel BBQ Sauce.
Recipe courtesy of www.agirldefloured.com.
Prep time: 15 minute's
Cook time: 1 hour, 45 minutes
Serving size: Serves 6-8
Ingredients:
FOR THE BBQ SAUCE
1 cup fresh California blueberries
1/4 cup maple syrup
1 cup of red Zinfandel wine
2 tablespoons of olive oil
1 cup of diced red onion
2 cloves of garlic
1 cup of ketchup
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cayenne pepper (or to taste)
FOR THE SHEET PAN CHICKEN
6 whole chicken legs (thigh and leg)
1 large red onion, cut into wedges
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 cup of fresh California blueberries
6 sprigs of fresh thyme
2 tablespoons of olive oil
Salt and pepper to taste
Instructions:
Prepare the Blueberry Zinfandel BBQ Sauce. Pour the wine in a medium saucepan and bring to a boil, reduce heat and simmer over medium heat until the wine is reduced by half, about 5 minutes. Pour into a bowl and set aside.
Put the blueberries and maple syrup into the same saucepan, mash slightly with a potato masher or wooden spoon and bring to a simmer over medium heat. Cook, stirring frequently, until the mixture is reduced by half, about 5 minutes. Add to the bowl with the reduced wine.
Heat the olive oil in the same saucepan over medium heat. Add the onion and garlic and sauté, stirring occasionally, until onions are translucent, about 5 minutes. Add the reserved wine and blueberries, ketchup, cider vinegar, and Worcestershire sauce, mustard, salt, cinnamon, and cayenne. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until the mixture is thickened slightly. Reserve. This sauce can be made up to one week in advance.
Make the chicken. Preheat the oven to 425 degrees F, with a rack in the top 1/3 of the oven. Spray a half sheet pan with cooking spray. Season the chicken with salt and pepper. Scatter the red onion, sweet potato cubes, blueberries, and thyme sprigs over the pan. Arrange the chicken on top of the vegetables and drizzle the olive oil over everything in the pan. Place the pan in the oven rack and roast for 35 minutes. Remove the pan from the oven and brush the chicken liberally with the Blueberry Zinfandel Sauce. Return the pan to the oven and continue to bake until the chicken has an internal temperature of 170 degrees, about 20-25 minutes longer.
Remove from the oven and serve with additionally Blueberry Zinfandel BBQ Sauce.
Recipe courtesy of www.agirldefloured.com.
