Sheet Pan BBQ Chicken Thighs and Vegetables
Quick and easy sheet pan smoked sausage and vegetables made with simple ingredients. A kid-friendly dinner that’s hearty, colorful, and perfect for busy nights
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.
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