Barbecue Chicken Sheet Pan Dinner

Ingredients

• 4 boneless, skinless chicken thighs salt and pepper, to taste
• 2 cups barbecue sauce, divided
• 4 Green Giant® Nibblers® Corn-on-the-Cob
• 3 tablespoons butter, softened
• 3/4 pound small red potatoes, halved
• 4 tablespoon olive oil, divided
• 1 teaspoon garlic powder
• 1 1/2 pounds broccoli, cut into florets

Directions

1. Preheat oven to 400°F. Line a large baking sheet with foil or parchment paper.
2. Pat dry chicken breast with paper towel. Season both sides with salt and pepper.
3. Arrange chicken thighs on one side of baking sheet and brush well with one cup of the barbecue sauce.
4. Tear four squares of aluminum foil, each large enough to wrap one of the ears of corn
5. Combine softened butter wiht 1/2 tsp salt and 1/2 tsp pepper.
6. Spread butter on each ear of corn and place each ear on a square of aluminum foil. Seal well and add to the baking sheet.
7. In a medium bowl, toss red potatoes in 2 teaspoons olive oil, garlic powder, 1/2 tsp salt and 1/2 tsp pepper. Add potatoes to baking sheet, making sure on the cut sides of each potato in facing bottom of pan.
8. Meanwhile toss broccoli florets in remaining 2 tablespoons olive oil and season with salt and pepper.
9. After baking for 15 minutes, remove pan from oven and carefully add broccoli. Ise tongs to turn each ear of corn.
10. Return to oven and bake for an additional 20 minutes.
11. Serve with additional barbecue sauce.