Cut the potatoes: Wash the potatoes carefully, especially the skin. Cut the potatoes lengthwise into quarters, then cut the quarters in half to get wedges.

Score the chicken: Meanwhile, score 18 oz chicken thighs to help them absorb the marinade better.

Cut the corn: Remove the husk and silk of the corn (if any). Place the corn on the cutting board and chop it crosswise into 1-inch thick segments.

Chop the parsley: Bunch the parsley into a small mound on the cutting board and chop finely.

Microwave the potatoes: Put 12 oz potatoes in a bowl and cover it with plastic wrap. Microwave the potatoes for 10 minutes.

Make the BBQ sauce: Prepare a small bowl. Add 1/4 tsp ground black pepper, 1 tsp brown sugar, 4 tbsp Heinz ketchup, 1/4 tsp salt, 1 tsp paprika, 1 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp dried oregano. Mix until fully combined.

Marinate the chicken: Add the BBQ sauce to 18 oz chicken thighs and rub it thoroughly on the chicken thighs. Let them marinate for 5 minutes.

Oil the potatoes and corn: Prepare a baking tray lined with foil. Add 12 oz potatoes and 12 oz corn. Brush them with 1 tbsp olive oil.

Cook the potatoes and corn: Bake the two vegetables at 425 °F for 10 minutes.

Add the chicken and cherry tomatoes: Remove the tray from the oven. Put the chicken on top skin-side down and leave 1 tbsp of the sauce aside. Add 6 oz cherry tomatoes to the baking tray.

Cook the chicken and tomatoes: Resume baking in the oven at 425 °F for 20 minutes.

Flip the chicken: Take the baking tray out. Flip the chicken and brush the remaining sauce on the skin side.

Continue cooking in the oven: Resume baking at 425 °F for another 12 minutes.

Garnish and serve: Sprinkle with 2 tbsp parsley. Enjoy.