Sweet Smoky Roasted Chicken and Beans


Smoky Chilli Baked Beans Traybake | Tesco with Jamie Oliver

Video taken from the channel: Tesco


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Video taken from the channel: In The Kitchen With Gina Young


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Video taken from the channel: Jamie Oliver


Barbecue Baked Beans Smoked on the Pit | HowToBBQRight

Video taken from the channel: HowToBBQRight

Cover the skillet with a lid, lower the heat to medium, and cook for 5 minutes, until the chicken reaches an internal temperature of 170° F. While the chicken finishes cooking, add the green beans. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the sweet potatoes to a large bowl.

Add the black beans, drained tomatoes, chicken, ¾ cup shredded cheese, smoked paprika, liquid smoke, cumin, chili powder, salt, and garlic. While the sweet potatoes are roasting, prepare the chicken and green beans. Combine the spices for the chicken in a small bowl (smoked paprika, brown sugar, garlic powder, cayenne, salt, and freshly ground pepper-about 20 cranks of a pepper mill). Pat the chicken dry, then sprinkle the spice rub over both sides. The sweet-smokey result of this chicken is just the best, and it is so darn juicy.

It goes fantastic accompanied with Mexican Style Grilled Cor. This copycat recipe for Alice Springs baked chicken with smoky flavors is a cheesy, juicy weeknight dish that’s quick and easy to make. This delicious, easy Sweet and Smoky Rub recipe is perfect for throwing on your grilled pork, chicken and more!

You can even put it on things like sweet potatoes, zucchini, cauliflower steaks, or any type of vegetable! It’s so versatile and great to have mixed up in. Stir very well to ensure that everything is well mixed and coated in the sauce.

Set smoker to 250F using wood chips of choice (cherry, apple, hickory and maple all work excellent for these beans). Place the cast iron skillet full of beans in the smoker and smoke for 2 1/2 hours. Serve. Pin.

Add chicken stock, beans, tomatoes, cumin, oregano, salt, chipotle chile powder, and black pepper. Bring to a boil, stirring occasionally. When. Add the chicken broth (4 cups), canned tomatoes (15 oz.), drained/rinsed black beans (15 oz.), smoked paprika (1 teaspoon), salt, and pepper.

Bring to a boil. Turn the heat to low and add the sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them). This simple baked chicken packs a ton of flavor atop a nice, toasty mixture of beans, tomatoes, and herbs.

Since the chicken cooks on top of the vegetables, its juice add to the sauciness of the burst, roasted tomatoes, the buttery olives, and the tender creamy beans. A little bit of lemon zest makes a lovely finish. The entire combination is just as satisfying as it is visually pleasing.

List of related literature:

Add the beans, salt, and pepper and toss just until heated through.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add half the onions, fennel, and garlic mixture to the beans, and reserve the rest in the frying pan.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

In a large, nonreactive bowl, combine the sautéed vegetables with the beans, brown sugar, barbecue sauce, salt, liquid smoke (if using), and chopped meat and mix well.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Add the beans with their broth and the parsley and cook, uncovered, over low heat until all the flavors have blended, about 25 minutes.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

Place the beans, garlic, and cream in a small saucepan on the stovetop and simmer over low heat for 15 minutes.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Add the garlic, basil, salt, and red pepper flakes, stirring to cook the garlic and coat the beans.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

In a medium bowl, combine the beans, garlic, parsley, rosemary, olive oil, vinegar, and red pepper flakes to taste.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Add the crushed garlic, marjoram, parsley, sage, and thyme to the beans, and stir in 1 tsp salt and a generous grind of black pepper.

“The Glorious Pasta of Italy” by Domenica Marchetti, France Ruffenach
from The Glorious Pasta of Italy
by Domenica Marchetti, France Ruffenach
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For the roasted veggies, preheat oven to 450°F. In a small bowl, combine the cumin, paprika, coriander, cayenne, cinnamon, and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

In a medium bowl, mix the beans with the lemon juice, parsley, garlic, oil, salt, and pepper.

“Ultrametabolism: The Simple Plan for Automatic Weight Loss” by Mark Hyman
from Ultrametabolism: The Simple Plan for Automatic Weight Loss
by Mark Hyman
Scribner, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made these yesterday and my family of 6 tore them up! Leftovers today were still fantastic! Thank you so much for sharing this recipe! They are amazing baked beans!

  • Im just 16 and i was feeling i wanted baked beans and i searched it on yt and BAM! This comes upp! Damn i really need to try these when im older!

  • Bless you for your lovely teaching, and Faith in God! I have been looking to make Barbecue Roasted Chicken, and your YouTube video was before me just in time! Thank you, keep teaching, and have a Wonderful Day!

  • Ms Gina I was meaning to ask but didn’t know if ok? What kind of camera do you use? and that might not be something ok to share.. And respect if can’t get to that… We all love you and all your tutorial videos…. But I admire how you have learned to video your tutorials all on your own… I am very impressed. Congrats to how well you are doing.

  • Everytime I’m wanting to cook something new i come to your page on YouTube! You’ve helped with some tasty food even my very picky 6 year old will eat! Thanks for all you do! FYI the veggies are amazing in that sauce! Yummy yummy yummy! Love the way you do your videos! Had never cut the backbone out of a chicken and it was kinds crazy! Felt like a chef! ����‍��lol

  • I wish you would come to New Orleans La..Home of good soul cooking…I’d buy you a resturant..that is, if I had the money..that’s what I’m lacking������

  • I have never liked baked beans. My husband made these and I absolutely love them! I made your coleslaw today to go with the pork shoulder he’s smoking. Can’t wait!!!

  • When you add the rub. Should it be whatever rub you are using on whatever meat/chicken you are preparing for that specific meal or doesn’t matter?

  • was hoping you would have done this from scratch. either way this video is another quality upload. I love your style. right to the point, no stupid trendy editing, no dumb memes, no 45 second into with you talking about yourself.. you even have visitors where as a lot of other cooking chows REFUSE to share the spotlight for a split second.

  • I’ve made the same beans except I use 4 different beans (pinto, black, kidney and northern), I add one pound of bacon chopped up, 1/2 pound of Jimmy Dean sage sausage crumbled up and three cloves of garlic minced. It’s a meal in itself! So good!

  • Selamat siang ASALAMUALAIKUM kirim salam dan pesan kepada adik Fadel juga kepada rekan rekan semoga sehat sehat bertambah cermat dan pintar pintar selalu salam sejahtera juga kepada adik Fadel dan adik Tias semoga lekas pintar dan sehat sejahtera��������������������������

  • I am grateful for the great, easy-going videos that Jamie Oliver shares with all of us, and that Jools and the children have been participating during the pandemic. One upside of this terrible moment has been that some of the truly great, talented, charismatic figures have been sharing their homes and their families. It truly is comforting as well as inspiring.

  • Thank you for your fabulous meals. I actually get excited about cleaning my chicken. Lol. This chicken has become a once a week meal. I have so many favorites. Your potato salad, spare ribs and the best salmon patties. Thank you for bringing joy back to my cooking.

  • Definitely gonna try this out, with added peppers and pulled pork stirred in with the beans. <3

    Also, would the beans be freezable?:) Thanks!

  • Mrs. Young let me tell you I cook this chicken for my family, and my grandson don’t want anything bake. but my family loved this chicken and every drop was gone off of my grandchildren plate

  • Hi all, i want to use this recipe but cook it in my bbq smoker? would i just use all the same ingredients and just smoke everything? thanks

  • omg i just cooked this and it was soo good. i also used the bbq sauce that i made from dj bbq’s recipe and it greatly enhanced the overall flavor. i will definitely make this again sometime, thanks!

  • Great recipe my only advice would be to always have left over pork butt saved in your freezer to break out and add to your beans. That will really top off this recipe!

  • I made these but with diced onion peppers and a mix of ground pork and hamburger, used the The BBQ RUB. They are so delicious. Gotta put that BBQ RUB in there to get the full affect

  • Heybo, you forgot to mention when you know the beans are done. It’s what I call the “crust” on the top. Yours had that great dark crust, which is my cue to pull them from the que.

  • I made this dish tonight for dinner and the gravy had to be reduced for 40 mins, 400ml of white wine with 400 ml of water in 180 degrees for 1 hour with tin foil on and half an hour without it, afterwards it looked like the lemon was still swimming in the soup hahaha not reduced like in the video. But the chicken and the stuffing are very tasty thank you!

  • I skip most of the parts because you’re making a fool out of yourself. You are loud and annoying. Please stop doing that, you make delicious food, thats pretty much enough.

  • G’day mate, 

    Would love to see you use this recipe and expand on it as a brekky dish using eggs and chorizo and some halloumi. Sounds amazing and will definitely be checking it out.

    I know some blokes and sheilas are giving you some flack on your mannerisms but hey, it makes you unique and entertaining and i’ll bet a bloody ripper of a cook. Keep it up mate and as another request I would love to see you do some cold or hot smoking (salmon or other fish) and also how to do a bloody decent stir fry without stuffing up the veggies or the meat so they’re tough or over done!!!

    Cheers from Down Under:)

  • I am up in Canada, not familiar with that bean brand. Are they in tomato sauce? Maple syrup? Normally we buy beans in the can, you can just eat em cold. We eat them hot, but they are cooked right out of the can. Any info you can give me would be great! Any Canadians will know what I am talking about as well, Heinz beans. Let me know!. and thank you in advance…

  • Smoked ham hock or bacon. Even grilled chicken thighs would make it tasty. That’s was an effort but no go for me all beans and veggies good luck!!

  • we love you here in New Zealand…im a bad cook but if i follow you i become sensational!! THANK YOU!! xxxxx I love you have a dirty oven as well…rustic…bahahaha

  • DJ be you and always be you thats whats great about YOU love the videos makes my happy to watch as a matter of fact all you guys on Food Tube are great with that being said WHYYY YOUUUU COOKINGGGG SOOOOOOO GOOOODDDDDDDD!!!

  • This was easily one of the best things I’ve cooked and eaten in a long time. The ingredients come together so well at the end. Thankyou Jamie Oliver. If I wasn’t already a big fan, this recipe would have been the turning point!

  • I’m a vegetarian and i tried it. Personally I’m not a fan of BBQ sauce, so I dropped it. But even without the BBQ sauce it was absolutely AMAZING, so rich and so delicious. I’ll cook this again. So glad that i have some leftovers.  

  • We don’t tend to wash our chickens in the U.K. the heat kills off anything nasty anyway, plus washing it splashes all the bad stuff about further then you’d imagine. Also I’d never use a wooden board to chop it, those things harbor bacteria. The chicken looks good though, ours are much tinier where I’m from and a different colour. Only our corn fed expensive chickens have that nice colour about them.

  • tried the recipe a couple of days ago for my guests, it was awesome! (Just for the barbecue sauce I used my own recipe, though I am sure DJ barbecue´s and Jamie´s recipes make a great job as well) greetings from Vienna!

  • I love your videos. You explain everything to my understanding. Also in one of your videos you mentioned anyone can cook and I thank you for that. Me and my husband cook together and we have fun with watching your videos and re-creating your recipes with a little twist of our own. Thank you for sharing your wonderful recipes with me and my family as well as the YouTube community. I truly appreciate it.
    Bless you and your family ❤️

  • Gina I love watching you cook.. your awesome.. I would like to know where to get the bone sucking ingredients from & if I can’t find it, what do you recommend I use in the place of it., Thank you from Mississippi..

  • No doubt, chef John is a wonderful cook but is no one going to appreciate the camera man and the editor for such a wonderful presentation ��?