Oven-Baked Barbecue Chicken

Add the chicken to the bottom (back end) of bag, and add the sweet potato and broccoli towards the front. Keep the broccoli florets in fairly large pieces or they’ll cook faster than the chicken and potatoes and become mushy.

Evenly drizzle the barbecue sauce and apple cider vinegar over chicken. It’s okay if some gets on the potatoes and broccoli.

Evenly drizzle the olive oil over the potatoes and broccoli and season with salt and pepper.

Seal bag using the nylon tie provided and place bag in a 9×13-pan or similar size roasting pan, making sure chicken breasts aren’t piled on top of each other. Optionally at this point you can refrigerate entire pan and allow the chicken to marinate for up to 4 hours before baking.

Cut six 1-inch slits on the top of the bag for steam to escape, place pan with the bag in it in the oven, and bake for about 45 minutes, or until chicken reaches an internal temp of 165F and potatoes are fork-tender. Start checking at about 40 minutes although it could take up to 1 hour to cook through. Baking time will vary based on exact sizes of chicken and potatoes. Make sure the bag will have enough room to expand while baking and won’t touch other oven racks or the sides of oven.

Optionally spoon extra barbecue sauce mixture from the bag over chicken and serve immediately.

Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.