This meal is as easy as 1-2-3! Make these three simple dishes that bake simultaneously in the oven and you will end up with a spectacular supper. Use a barbecue seasoning blend on the chicken for a special flavor, and save some time with frozen hash brown potatoes for the casserole. The broccoli is readily available this time of the year and can be roasted for maximum flavor and presents a tangy, welcome counterpoint to the potatoes and chicken. Sound like a good plan?
Then let's get started!
Step 1: Gather all ingredients. You will need...
for the BBQ Chicken Quarters
- 1 large package of chicken leg/thigh quarters
- Barbecue dry rub or seasoning mix
- 1 cup commercial BBQ sauce
- large sheet pan lined with foil
for the Cracker Barrel Potato Casserole
- 32 oz. bag frozen hash brown potatoes
- 10.75 oz. can cream of chicken soup
- 8 oz. sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup butter, softened
- 1 small onion, diced and sautéed
- 1/2 tsp. pepper
- 9 X 13 casserole, sprayed with PAM
for the Roasted Broccoli
- 1 head broccoli, washed and cut up into pieces
- 1/4 cup olive oil
- Juice of 1 lemon
- 2-4 garlic cloves, smashed and diced
- 1/4 tsp. red pepper flakes (optional)
- salt and pepper, to taste
Step 2: Prepare the BBQ chicken quarters.
Remove chicken from package and season with the barbecue rub.
Place the chicken on a large aluminum foil -lined sheet pan. Bake at 350 degrees, uncovered, for about 1 hour to 1 1/2 hours.
Step 3: Meanwhile prepare the potato casserole.
Shred the cheese, chop the onions and open a can of cream of chicken soup.
to bake about 30 min.
Step 3: Roast the broccoli.
Mix together the oil, garlic, red pepper, lemon juice, salt and pepper. Toss together the broccoli and the oil mixture in a large bowl. Place broccoli on cookie sheet. Place in the oven for about 20-25 minutes, stirring once during cooking time. Keep an eye on the broccoli to make sure it's not burning; you want it to caramelize a bit, not burn.
Everything should be about done now. Turn the oven temperature up to 400 degrees for about 4-5 minutes to give everything a nice brown top.
Check the chicken. If the juices run clear, it is done. Internal temperature should be 165 degrees. After removing from the oven, brush with some bottled BBQ sauce, then tent with foil. Let stand 5-10 minutes.
Remove the potato casserole from the oven and the broccoli.
Plate your wonderful meal!
I hope you will enjoy this simple and easy, yet delicious meal with your family. Thanks for stopping by! ~Mountain Housewife
Recipes
BBQ Chicken Quarters
- 1 large package of chicken leg/thigh quarters
- Barbecue dry rub or seasoning mix
- 1 cup commercial BBQ sauce
- large sheet pan lined with foil
Remove chicken from package and season with the barbecue rub.
Place the chicken on a large aluminum foil -lined sheet pan. Bake at 350 degrees, uncovered, for about 1 hour and a half.
Hash Brown Potato Casserole
- 32 oz. frozen hash brown potatoes
- 10.75 oz. can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup butter, softened
- 1 small onion, diced and sautéed
- 9X13 casserole, sprayed with PAM
Saute the onions in a few tbsps. olive oil until they are soft and golden. Combine onions, shredded potatoes, cheese, soup and softened butter. Mix thoroughly. Fold out into the prepared casserole. Place in the oven with the chicken to bake about 30 min.
Roasted Broccoli
- 1 head broccoli, washed and cut up into pieces
- 1/4 cup olive oil
- Juice of 1 lemon
- 2-4 garlic cloves, smashed and diced
- 1/4 tsp. red pepper flakes (optional)
- salt and pepper, to taste
Mix together the oil, garlic, red pepper, lemon juice, salt and pepper. Toss together the broccoli and the oil mixture in a large bowl. Place broccoli on cookie sheet. Place in the oven for about 20-25 minutes, stirring once during cooking time. Keep an eye on this to make sure it's not burning; you want it to caramelize a bit, not burn.
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