Ingredients
Scale
- 3 pounds skinless, boneless chicken breast halves
- 6 potatoes, cut into bite-sized chunks
- 1 onion, chopped
- ½ cup ketchup
- 6 tablespoons brown sugar
- ¼ cup Worcestershire sauce
- ¼ cup white vinegar
- ¼ cup margarine
- 2 tablespoons lemon juice
- 2 teaspoons dry mustard
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 pinch red pepper flakes
Instructions
- Preheat your oven to 325 degrees F (165 degrees C).
- Arrange the chicken breasts, potato chunks, and chopped onion in a large baking dish.
- In a large saucepan, combine ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes. Stir well.
- Bring the sauce to a boil over medium heat, stirring constantly to dissolve the brown sugar and salt.
- Pour the hot sauce evenly over the chicken and vegetables in the baking dish.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for about 2 hours, or until the chicken is fully cooked, the juices run clear, and the sauce has thickened. The internal temperature of the chicken should reach at least 165 degrees F (74 degrees C).
Notes
- You can use butter instead of margarine.
- Adjust the red pepper flakes to control the spice level.
- Ensure the potato pieces are similar in size for even cooking.
- Let the dish rest for 5-10 minutes after baking before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: approx 550
- Sugar: 18g
- Sodium: 1250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 2g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 125mg