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Late-summer weather calls for easy cooking and classic flavors, and this all-American meal delivers. To make the most of our tangy-sweet barbecue sauce, we’re coating our chicken twice—once before baking it, then again afterwards. We’re also making a sweet potato salad with a bit of marinated shallot, and quickly sautéing green beans with garlic.

Ethan Mick

with Sweet Potato Salad & Garlicky Green Beans

BBQ Baked Chicken

Boneless, Skin-On Chicken Breasts

Green Beans

Garlic

Sweet Potatoes

Chives

Shallot

White Wine Vinegar

Barbecue Sauce

Ingredients

Preheat the oven to 450°F. Heat a medium saucepan of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on the prepared sheet pan; top with **half the barbecue sauce** and **half the vinegar**. Turn to thoroughly coat. Arrange the coated chicken skin side up. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.

Coat & bake the chicken:

While the chicken bakes, wash and dry the fresh produce. [Peel and large dice the sweet potatoes.](#) [Cut off and discard the stem ends of the green beans.](#) [Peel and roughly chop the garlic.](#) Thinly slice the chives. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl. Add the **remaining vinegar** and a drizzle of olive oil; season with salt and pepper.

Prepare the ingredients & marinate the shallot:

While the chicken continues to bake, add the **sweet** **potatoes** to the saucepan of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan.

Cook the sweet potatoes:

While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **green beans**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the **garlic** and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; season with salt and pepper to taste.

Cook the green beans:

To the saucepan of **cooked sweet potatoes**, add the **marinated shallot** (including any marinating liquid), **half the chives**, and **2 teaspoons of olive oil**. Stir to thoroughly combine; season with salt and pepper to taste.

Make the sweet potato salad:

Transfer the **baked** **chicken** to a large bowl. Add the **remaining barbecue sauce**; turn to thoroughly coat. Transfer to a cutting board and slice crosswise. Divide the finished chicken, **sweet** **potato salad**, and **cooked green beans** between 2 dishes. Garnish with the **remaining chives**. Enjoy!