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BBQ Chicken and Potato Salad

This BBQ Chicken with Potato Salad features tender, oven-roasted chicken thighs coated in smoky barbecue sauce, served alongside a creamy, flavor-packed potato salad with eggs, celery, and black olives—a delicious balance of savory, tangy, and hearty flavors that taste even better when made ahead!

1 hour

Prep Time

1 hour

Total Time

1 hour

Servings

4

Ingredients

Pantry

  • 4 Russet Potatoes

  • 1 can sliced Black Olives

Fridge and Freezer

  • 4 Eggs

  • ¼ cup Mayonnaise

  • 2 tbs Dijon

  • ¼ cup Buttermilk

  • 2 stalks Celery

  • ¼ Red Onion

  • 4 Chicken Thighs, thawed

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees. Chop ¼ of a red onion, reserving the rest, wrapped, in the fridge for later use.Boil eggs using the video. Cool in a bowl of ice water.

  2. Wash, peel and dice the potatoes. Bring a large pot of salted water to a boil and cook potatoes until tender. Drain and cool in a bowl in the fridge.

  3. Grease a large roasting pan, place the chicken thighs in the pan, and season them with salt and pepper. Use a spoon to spread barbecue sauce on each thigh. Roast until chicken is cooked through.

  4. Wash and chop the celery. Open and drain olives. Peel and chop the eggs. Shake the container of dressing well, then stir in salt and pepper to taste. Combine potatoes, celery, olives, and dressing.

  5. Serve chicken thighs with potato salad on the side and extra barbecue sauce, if desired. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li><li>*Potato salad can be made-ahead and chilled for more flavor</li><li>See how to peel hard-boiled eggs here: https://www.youtube.com/watch?v=TmWPxDHSNWk</li></ul>

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