A comforting classic dinner featuring juicy BBQ chicken, creamy mashed potatoes, buttery green beans, sweet baked beans, creamy coleslaw, and a soft dinner roll. Perfect for a family Sunday dinner or backyard gathering!
Ingredients
BBQ Chicken
- 4 chicken leg quarters or bone-in chicken thighs
- 1 cup BBQ sauce
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
Creamy Mashed Potatoes
- 2 lbs Yukon Gold or russet potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup warm milk
- ¼ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped chives, optional
Southern Green Beans
- 1 lb fresh green beans, trimmed
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ tsp salt
- ¼ tsp black pepper
Easy Baked Beans
- 2 cans (15 oz each) baked beans
- ¼ cup BBQ sauce
- 2 tbsp brown sugar
- 1 tbsp yellow mustard
- 1 tbsp ketchup
- ¼ tsp smoked paprika
Creamy Coleslaw
- 4 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
For Serving
- 4–6 soft dinner rolls
- Extra BBQ sauce
- Fresh chopped parsley or green onions
Instructions
1. Prepare the chicken:
Preheat your oven to 400°F (200°C). Pat the chicken dry. Mix the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder. Rub the seasoning all over the chicken.
Place the chicken skin-side up on a lined baking sheet or in a baking dish. Bake for about 30 minutes.
Brush generously with BBQ sauce and continue baking for another 15–25 minutes, brushing with more sauce once or twice, until the chicken reaches 165°F (74°C) internally and the skin is beautifully caramelized.
2. Make the mashed potatoes:
Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender.
Drain well, then return the potatoes to the warm pot. Add butter, warm milk, and heavy cream. Mash until smooth and creamy. Season with salt and pepper and sprinkle with chives.
3. Cook the green beans:
Melt butter in a skillet over medium heat. Add garlic and cook for about 30 seconds. Add green beans and chicken broth. Season with salt and pepper.
Cover and simmer for 8–12 minutes, until tender but still slightly crisp. Remove the lid and cook for another minute to allow excess liquid to evaporate.
4. Prepare the baked beans:
Combine baked beans, BBQ sauce, brown sugar, mustard, ketchup, and smoked paprika in a saucepan. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until thick and flavorful.
5. Make the coleslaw:
Combine shredded cabbage and carrots in a large bowl. In another bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the vegetables and toss until evenly coated. Refrigerate for at least 20–30 minutes before serving.
6. Warm the dinner rolls:
Place the rolls in a 300°F (150°C) oven for about 5 minutes, or warm them according to the package directions. Brush with a little melted butter if desired.
To Serve
Arrange a generous portion of BBQ chicken on each plate alongside creamy mashed potatoes, buttery green beans, baked beans, and coleslaw. Add a warm dinner roll and drizzle the chicken with extra BBQ sauce.
Tip: For the best BBQ flavor, brush the chicken with sauce during the final 10 minutes of cooking rather than at the beginning. This gives you that glossy, caramelized finish without burning the sauce.