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BBQ Chicken Sheet Pan Dinner

BBQ Chicken Sheet Pan Dinner

This BBQ chicken sheet pan dinner is a complete one-pan meal with juicy chicken, roasted potatoes, colorful vegetables, and a sticky barbecue glaze. The potatoes get a head start, and the BBQ sauce goes on near the end so it caramelizes without burning.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 1/4 pounds baby potatoes halved or quartered
  • 2 bell peppers cut into chunks
  • 1 medium red onion cut into wedges
  • 2 ears corn cut into small rounds, optional
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 cup barbecue sauce plus more for serving
  • 1 tablespoon chopped parsley or green onions optional

Method
 

  1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
  2. Add potatoes to the sheet pan. Toss with 1 1/2 tablespoons olive oil, half the salt, half the pepper, half the smoked paprika, half the garlic powder, and half the onion powder.
  3. Spread potatoes in a single layer and roast for 15 minutes.
  4. Meanwhile, pat the chicken dry and season with the remaining salt, pepper, smoked paprika, garlic powder, and onion powder.
  5. Remove the sheet pan from the oven. Add chicken, bell peppers, red onion, and corn if using. Drizzle vegetables with the remaining 1 1/2 tablespoons olive oil.
  6. Return the pan to the oven and roast for 12 to 15 minutes.
  7. Brush the chicken with barbecue sauce. Return to the oven and bake for another 8 to 10 minutes, or until the chicken reaches 165°F in the thickest part.
  8. Let the chicken rest for 5 minutes.
  9. Brush with extra BBQ sauce if desired and garnish with parsley or green onions before serving.

Notes

  • Add BBQ sauce near the end so it does not burn.
  • Cut potatoes small so they cook through on time.
  • Use chicken thighs for the juiciest result.
  • Chicken breast can be used, but check early because it cooks faster.
  • Use two sheet pans if the ingredients are crowded.
  • Store leftovers in the refrigerator for up to 3 to 4 days.
Nutrition Per Serving – Approximate
Calories: 475
Protein: 36g
Fat: 19g
Carbs: 42g