Chicken/Turkey Barbecue Bake with Vegetables

Back from our vacation in the Dutch Antilles and back in my kitchen where I almost kissed every appliance. The kitchen in our Bonaire apartment was smaller than most bathrooms, not air-conditioned, and lacking basics, like an oven!

And as for gluten-free products? I found one natural food store with hardly anything to sell and sky-high prices. A small bag of red quinoa was $18.00!!!

But the snorkelling and scuba-diving were great, we missed a major snowstorm in Ottawa, and I (seeking sloth) and my new e-reader bonded together spectacularly.

I also took a shine to the name of the local supermarket—so much more interesting than “Safeway” (US) or “Metro” (Canada), don’t you think?

Once back home, I was determined to make the perfect gluten-free angel food cake. I had tried this three times already, and had gotten a fairly decent rise but was still working on the taste. This time, the dratted thing collapsed entirely. Blessings on the head of my sweet 13-year-old granddaughter and sous-chef, Adesia, who declared it still delicious and took it home for school lunches.

So…instead, today, I bring you a no-fail, cinch-to-make, reminiscent-of-summer Barbecue Bake that I’ve used for both chicken and turkey breasts. (It would also be great for thighs and legs.)

This photo is of last night’s dinner—a turkey breast, this time, baked with potatoes and vegetables to make a complete meal. The spicy sauce helps the meat stay moist during baking and provides a delicious grace note of taste to the entire meal.

For Weight Watchers: This point count of this dish can vary, depending on the amount of meat, potatoes, and vegetables you consume. I consider the sauce as negligible in terms of points.

Makes 3-4 servings

Main Ingredients

  • 1 turkey breast, bone-in and skinless
  • 1 lb. small red potatoes, halved
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 leeks, chopped
  • Cooking spray

Barbecue Sauce Ingredients (I doubled this for the turkey because the breast is large and my family loves the sauce.)

  • 3 tbsp. ketchup
  • 1 tbsp. diet apricot jam
  • 1 tbsp. worcestershire sauce
  • 1 tbsp. soy sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. minced garlic

Hot from the oven!


  1. In a small bowl, whisk barbecue sauce ingredients together. Set aside.
  2. Spray a large, shallow pan with cooking spray. (My pan is 10″ x 13″.)
  3. Prepare and mix vegetables. Spread them out along the bottom of the pan.
  4. Place chicken or turkey pieces, bone-side up, on top of the vegetables.
  5. Sprinkle with salt if desired.
  6. Bake in 400° F oven for 20 minutes.
  7. Remove pan from oven and turn chicken or turkey pieces over, bone-side down.
  8. Brush barbecue sauce on meat. (You can also brush some on the vegetables if you wish.)
  9. Lightly spray vegetables with cooking spray so they don’t burn during the final baking.
  10. Bake in 400° F oven for another 30 minutes.

(Sauce is slightly adapted from “Devilishly Delicious Slow Cooker Chicken” at the Good Food, Great Fun, and Gluten-Free blog.)

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