Fruity BBQ Chicken

Fruity BBQ Chicken

1 whole chicken, split in half or cut up
Salt/red/black pepper
2 small eggplants, sliced into rounds (leave on peeling)
3 yams, sliced into rounds (leave on peeling)
1 pt. fresh mushrooms, sliced in half
2 Vidalia onions, cut into chunks
2 bell peppers, cut into chunks
8-10 whole garlic cloves
Olive oil
Lemon balsamic glaze
1. Preheat oven 425.
2. Take a deep roasting pan, spray with PAM.
3. Take all the above veggies and place in bottom of roasting pan.
4. Drizzle with olive oil and season. Mix well and spread evenly in pan.
5. Brush all sides of chicken with LEMON BALSAMIC GLAZE or olive oil and season.
6. Place breast side down on the veggies in roasting pan. Cover with foil.
7. Roast in oven for 25 minutes.
8. Remove pan from oven and take off foil and brush with the FRUITY BBQ SAUCE. Return to oven and roast another 10 minutes. Leave foil off.
9. Remove from oven, brush with more BBQ sauce and return to oven for another 10 minutes.
10. Remove from oven, brush with sauce and return to oven for the final 10 minutes. Chicken is done when the internal temp is 165 in the thigh part.
11. Remove from oven and let rest 10 minutes with covered loosely with foil.
12. Cut chicken into serving pieces and surround with cooked veggies. Heat some of the BBQ sauce for dipping if desired.

FRUITY BBQ SAUCE
1 stick butter
1 c. finely chopped onion
1 fresh apple, finely chopped
1 fresh mango, peeled and finely chopped
1 c. catsup
1 c. brown sugar
1 c. applesauce
½ c. apple cider vinegar
8 oz. apple juice
½ t. garlic powder
½ t. ground ginger
1 t. liquid smoke
½ t. chipotle chili powder
½ t. kosher salt
1. Melt butter and saute the onions and fruit, 3-5 minutes.
2. Add the rest of the ingredients and simmer for 8-10 minutes
3. With a hand held immersion blender, puree the sauce.
4. Serve warm, use for basting or side dipping sauce.
*****You can change up fruits. I like to use peaches, pineapples, etc.