For the veggies:

8 frozen mini corn on the cobs

8 tablespoons salted butter, cut into 8 slices (one slice for each corn on the cob)

kosher salt and pepper, to taste

1 ½ pounds yukon gold potatoes, cut into bite-sized pieces

1 ½ Tablespoons bbq seasoning

1 Tablespoon olive oil

For the chicken:

4 medium boneless, skinless chicken breasts

2 Tablespoons bbq seasoning

1 Tablespoon olive oil

1/4 cup sweet bbq sauce

For glazing:

1/4 cup sweet bbq sauce


Preheat the oven to 400°F. Spray a large sheet tray with cooking spray. Tear off 8 small pieces of foil. Add one of the 8 frozen mini corn on the cobs onto each individual piece of foil. Top each of the cobs with one of the 8 tablespoons salted butter, cut into 8 slices and kosher salt and pepper, to taste. Wrap the foil around the corn to form a packet and place them together at one end of the sheet tray.

Place 1 ½ pounds yukon gold potatoes, cut into bite-sized pieces onto the sheet tray. Toss with 1 ½ Tablespoons bbq seasoning and 1 Tablespoon olive oil. Move the potatoes to the center of the tray.

In a large bowl, toss 4 medium boneless, skinless chicken breasts with 2 Tablespoons bbq seasoning and 1 Tablespoon olive oil until coated.

Place the chicken breasts on to the sheet tray and brush with 1/4 cup sweet bbq sauce.

Bake for 20 minutes. Toss the potatoes around and brush 1/4 cup sweet bbq sauce on the chicken.

Bake an additional 20 minutes until the potatoes are tender and the chicken reaches at least 165°F.

Optional: Turn the broiler on high and broil until the chicken is caramelized, keep an eye on it so it doesn’t burn. Serve immediately.