Oven-Barbecued Chicken with Spuds and Squash

In non stick skillet, heat 1 teaspoon (5 mL) of the oil over medium heat; cook onion, garlic, mustard, 1/4 teaspoon (1 mL) of the salt, the paprika and cayenne, stirring occasionally, for about 5 minutes or until onion is softened. Stir in pasta sauce, vinegar, Worcestershire sauce, sugar and green pepper. Remove from heat and let cool.

Arrange chicken in single layer in large resealable plastic bag or shallow glass dish. Pour marinade over chicken, turning to coat. Seal or cover and refrigerate for at least 2 hours or for up to 24 hours, turning occasionally. (Make-ahead: Freeze in resealable plastic bag or airtight container for up to 2 weeks. Let thaw in refrigerator.)

Cut squash in half lengthwise; scoop out seeds. Cut crosswise into generous 1/2-inch (1 cm) crescents. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Scrub potatoes; slice into 1/2-inch (1 cm) thick rounds. Arrange potatoes and squash on greased foil-lined baking sheet, overlapping if necessary. Brush with remaining oil; sprinkle with remaining salt and pepper. Arrange chicken in 13- x 9-inch (3 L) baking dish; pour marinade over top.

Bake chicken in centre and vegetables in top third, of 400°F (200°C) oven for about 50 minutes or until juices run clear when chicken is pierced and vegetables are fork-tender.

Additional information :

Tip: Use a spray pump to lightly coat vegetables with oil in much less time than it takes to brush.

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