BBQ Chicken Drumsticks with Seasoned Potato Wedges and Glazed Carrots

These gorgeous legs were marinated and basted with a bottle of Massachusetts made Chubby’s Grillmaster Gourmet Barbecue Sauce.  Located in Bernardston, MA, Steve Norwood and his family have run Chubby’s Sauces for over 30 years. 

This bottle was purchased while on a shopping trip to find local goodies for a luncheon with friends, and we thought it would make some great BBQ Chicken.

This is a thinner sauce with a sweet, but zesty flavor.  We went for the mild due to some sensitive pallets that were joining us.  In a gallon freezer bag, ¾ of the bottle was poured over about 2 pounds of chicken drumsticks.  Then, I removed as much air as I could before sealing it and let them marinate for about 4 to 6 hours.

BBQ Chicken Drumsticks

2 Lbs. Chicken Drumsticks

16 oz. Jar Chubby’s Grillmaster Mild Gourmet Barbecue Sauce

1. In a gallon freezer bag, marinade drumsticks in 3/4 of the jar of barbecue sauce for 4 to 6 hours.
2. Preheat oven to 375°F.
3. Remove drumsticks from marinate and bake on a rack or roasting pan for 30 minutes, basting with more barbecue sauce after 15 minutes.
4. Turn the drumsticks and baste again. Return to the oven for an additional 15 to 20 minutes or until the drumsticks reach 165°F.
5. Baste drumsticks one last time and let them sit for 5 minutes before serving.

Seasoned Potato Wedges

2 – 3 Cups Potatoes, cut into wedges

1 – 2 Tablespoons Oil

1 Packet McCormick Smoky Bacon BBQ 3-in1 Seasoning

1. Preheat oven to 425°F.
2. Combine all the ingredients and spread in a single layer in a sheet pan.
3. Bake for 20 minutes.
4. Turn wedges and return to oven for an additional 10 to 15 minutes or until wedges are browned to crisp.

Glazed Carrots

1 Tablespoon Coconut Oil

1 lb. Carrots, julienne cut

1 Teaspoon Garlic, minced

1/4 Teaspoon Onion Powder

1/2 Teaspoon Cinnamon

Dash of Nutmeg and Clove

Salt and Pepper, to taste

1/4 Cup Chicken Stock

1/4 Cup Brown Sugar

2 Tablespoon Agave Syrup

1 Teaspoon Butter

1. Heat the coconut oil in a skillet over medium heat.
2. Add in garlic and carrots and sauté for 30 seconds to 1 minute.
3. Add in seasonings and sauté for 3 to 5 minutes.
4. Deglaze pan with chicken stock and add in brown sugar and agave syrup.
5. Bring to a simmer and cook until carrots are fork tender.
6. Add in butter and stir until melted.
7. Remove from heat and let sit for 1 to 2 minutes before serving.

---