Fody’s Sheet Pan BBQ Chicken Thighs with Parmesan Truffle Fries

In a small mixing bowl, whisk together Fody’s Original BBQ Sauce + Fody’s Shallot Infused Oil. Place chicken thighs into a container and drizzle marinade overtop until all chicken thighs are fully coated. Cover and refrigerate 20 minutes up to overnight.

Preheat the oven to 450F and line a sheet pan with tinfoil. Grease the tin foil with cooking spray.

While the oven preheats, slice potatoes into sticks. Add to a large mixing bowl.

In a small mixing bowl, whisk together truffle oil, Fody’s Shallot Infused Oil and sea salt. Pour over potato sticks and toss to coat evenly.

Arrange potatoes and chicken on the baking sheet and place in the oven, baking about 45 minutes until potatoes are crisp yet tender and chicken is fully cooked. Internal temperature should be 165F and no pink should remain in the meat.

When chicken + potatoes are done sprinkle potatoes with parmesan cheese and fresh chopped parsley. Serve alongside Fody’s Sesame Ginger Green Beans for a complete, easy BBQ meal!

*Note: If you want extra crispy fries, add them to the baking sheet first and bake for 10-15 minutes prior to adding the chicken to avoid the chicken drying out. This will increase the total cook time to 55-60 minutes from start to finish.