Sheet Pan BBQ Chicken Thighs and Vegetables
Keep dinner simple with this BBQ chicken sheet pan dinner. Juicy BBQ chicken thighs get baked right alongside colorful veggies on the same pan with no extra work.
Simple is huge in our family. We love simple and we love good food, so this roasted chicken thighs and vegetables is often on our dinner rotation.
Why You'll Love This Recipe
Ingredients & Notes
- Chicken thighs: Bone-in, skin-on chicken keeps the meat juicy and flavorful while the skin crisps up.
- Vegetable: Baby potatoes, green beans, mini corn on the cob
- BBQ sauce: Use your favorite store-bought or homemade version.
- Seasonings: Olive oil, garlic powder, paprika, salt, and black pepper for easy flavor.
Be sure to check out the full recipe and ingredient list below
How To Make BBQ Chicken and Vegetables
See below for a full list of ingredients and detailed instructions.
Step 1: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Step 2: Spread the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss until well coated.
Step 3: Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.
Step 4: Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.
Step 5: Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
Optional: For extra caramelization, broil just the chicken for 2 to 3 minutes at the end of cooking.
Quick Tips
- Line your sheet pan with parchment paper or foil for quick and easy cleanup.
- Prep the veggies beforehand, then just season and bake when dinnertime rolls around.
Substitutions & Variations
- Swap or substitute your favorite vegetables. Broccoli, asparagus, onions, zucchini, corn, potatoes, green beans, or sliced bell peppers all go well with BBQ chicken. Depending on the vegetables, cook times may need to be adjusted.
- Use boneless chicken thighs but adjust cook times. They won't take as long to cook.
What To Serve With BBQ Chicken Thighs and Vegetables
- Serve with extra BBQ sauce on the side.
- Add a quick side salad.
- If you're changing up the veggies you can go with a simple potato salad.
- Make your favorite coleslaw.
Storing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Reheat in the oven at 350°F until warmed through, or use a microwave.
FAQs
Chicken thighs should reach an internal temperature of 165°F. Use a meat thermometer to be sure the chicken is thoroughly cooked to the right temp.
Yes, boneless thighs will work great with this sheet pan dinner. Boneless cook a little faster so keep that in mind. Start checking doneness at about 25 minutes.
Broccoli, asparagus, onions, zucchini, corn, potatoes, green beans, or sliced bell peppers all go well with BBQ chicken. Depending on the vegetables, cook times may need to be adjusted.
More Recipes You'll Love
- Smoked Sausage and Vegetables (Sheet Pan Dinner)
- Simple BBQ Meatloaf
- Baked BBQ Chicken Drumsticks
- White Bean Vegan Chili
- Apple Pecan Bacon Salad
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Sheet Pan BBQ Chicken Thighs and Vegetables
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes halved
- 12 ounces green beans, trimmed
- 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 salt
- ½ teaspoon pepper
- chopped fresh parsley optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Spread the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss until well coated.
- Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.
- Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.
- Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
- Optional: For extra caramelization, broil just the chicken for 2 to 3 minutes at the end of cooking.
Notes
- Line your sheet pan with parchment paper or foil for quick and easy cleanup.
- Prep the veggies beforehand, then just season and bake when dinnertime rolls around.
- Swap or substitute your favorite vegetables. Broccoli, asparagus, onions, zucchini, corn, potatoes, green beans, or sliced bell peppers all go well with BBQ chicken. Depending on the vegetables, cook times may need to be adjusted.
- Use boneless chicken thighs but adjust cook times. They won't take as long to cook.
