Sheet Pan BBQ Chicken And Veggies
Juicy BBQ-glazed chicken thighs roasted alongside crispy potatoes, tender green beans, and sweet corn, all on one pan in just 45 minutes. The ultimate easy weeknight dinner with minimal cleanup!
Yield: 4 servings
Ingredients
- 6 bone-in skin-on chicken thighs
- 1½ pounds baby potatoes halved
- 12 ounces green beans trimmed, fresh or frozen
- 3 3 small ears of corn, halved
- ¾ cup BBQ sauce homemade or store-bought
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon table salt
- ½ teaspoon black pepper
- Optional garnish: chopped fresh parsley
Instructions
- Heat oven to 400°F (200°C) and line a large rimmed baking sheet with foil or parchment paper.
- Spread the halved baby potatoes over one-third of the pan. Toss with olive oil, garlic powder, salt, and pepper until evenly coated.
- Place chicken thighs to the other end of the pan, skin side up. Sprinkle with salt, pepper, and paprika, then coat both sides generously with BBQ sauce.
- Arrange the green beans and corn in the remaining space on the pan. Drizzle with olive oil and season with a little salt.
- Roast for 30 to 35 minutes until the chicken hits 165°F internally, the skin is deep golden and crispy, the potatoes are tender when pierced with a fork, and the corn is lightly caramelized.
- For a stickier, charred finish, switch to broil for the final 2 to 3 minutes, keeping a close eye on the chicken.
- Finish with a scattering of fresh chopped parsley if desired and serve immediately.