Preheat the oven to 425 degrees.

Cut 4 pieces of aluminum foil into 8 x 12 inches.

Place the foil sheets on a flat surface.

Put ¾’s cup of the frozen vegetables in the center of the foil sheet.

Season both sides of the pieces of chicken with salt, garlic, and chipotle
spice.

Using a kitchen brush, cover each piece of chicken with BBQ sauce.

Position the drumstick and thigh on top of the frozen vegetables.

Fold the packet to cover the chicken and vegetables, rolling the ends in to
seal the packet.

Put the foil packets on baking sheets.

Transfer to the oven.

Cook on 425 degrees for 50-55 minutes.

Carefully check the chicken to make sure that it is done.

Remove the baking sheets from the oven and carefully unfold the foil packets.

Cover the chicken leg and thigh with more BBQ sauce.

Return to the oven without being covered with the foil.

Bake at 425 degrees for about 5 minutes.

Remove the chicken and vegetables from the foil packet and place on a plate.

Garnish with fresh parsley.