BBQ Chicken Sheet Pan Dinner with Cornbread

BBQ Chicken Sheet Pan Dinner with Cornbread


1 package (8.5 ounces) Jiffy cornbread mix
1 egg (buy 6 pack and use remainder for dessert)
1/3 cup 2% milk (buy ½ gallon and use remainder for dessert)
3 pounds Perdue fresh chicken drumsticks
1 cup Dierbergs Bob’s Signature Smokehouse sweet and spicy BBQ sauce
1 bag (16 ounces) carrot chips (in Produce)
1 crown broccoli, cut into florets
1 red onion, cut into large dice
3 tablespoons canola oil
½ teaspoon salt
1/8 teaspoon ground black pepper
16 ounces (½ of 32-ounce bag) Essential Everyday frozen potato rounds (save remainder for another use)
1 cup Flav-R-Pac frozen whole kernel corn


Line 2 jellyroll pans with foil; set aside.

Make cornbread batter using the 1 egg and the ⅓ cup milk and bake according to package directions.

Place chicken drumsticks on one prepared jellyroll pan and brush BBQ sauce on all sides. Bake in 400°F. oven until internal temperature of chicken is 165°F., 35 to 40 minutes.

In large bowl, combine carrots, broccoli, onion, oil, salt, and pepper; toss to mix well. Place vegetables on ½ of second prepared jellyroll pan; place potato rounds on other half. Bake in 400°F. oven for 20 minutes, turning halfway through cooking time. Sprinkle corn over vegetables and cook for 5 minutes.

Serve BBQ Chicken with Cornbread.

Servings: 4
Serving Size: Nutrition not available.

Per Serving