We all know that smoking is bad for you – unless it’s on a grill! An authentic smoky taste combined with fresh rosemary produces down-home flavors that’ll put a smile on your face with every bite. Throw on some roasted veggies and this chicken dinner is a winner.
Ingredients
4 bone-in chicken breasts
2 lbs. baby potatoes
1 lb. Brussels sprouts, halved
1 butternut squash, peeled and cubed
3 garlic cloves, minced
1 Tbsp. ghee
Rosemary sprigs
Olive oil
Chicken rub of choice
Salt
Pepper
Directions
- In large baking dish, coat chicken with olive oil and rub. Cover with plastic wrap and refrigerate 2 to 4 hours.
- In large bowl, cover baby potatoes with cold water and let sit 30 minutes.
- Preheat smoker to 275 to 300 degrees F. (Note: If you don’t have a smoker, roast everything in the oven until internal temperature of chicken is 175 degrees F.)
- Line large baking sheet with foil and spray with nonstick spray. On sheet, mix Brussel sprouts, butternut squash, potatoes, olive oil, salt, pepper and minced garlic. Top with a few sprigs of rosemary.
- Cook chicken and veggies in smoker for 1 hour.
- Add ghee to vegetables; continue cooking for another 15 to 20 minutes.