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BBQ Sheet-Pan Chicken Recipe

This easy and flavorful BBQ Sheet-Pan Chicken recipe combines tender chicken thighs with vibrant vegetables, all roasted together for a delicious, hassle-free meal. Perfect for busy weeknights, this dish is packed with bold flavors and colorful ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 oven mitts
  • 1 tongs or spatula
  • 1 meat thermometer (optional)

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on or boneless, skinless.
  • 2 cups broccoli florets
  • 1 piece red bell pepper sliced.
  • 1 piece yellow bell pepper sliced.
  • 1 medium red onion cut into wedges.
  • 1 cup cherry tomatoes halved.
  • ¼ cup BBQ sauce store-bought or homemade.
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt to taste.
  • Black pepper to taste.
  • Fresh parsley for garnish (optional).

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
  • In a large mixing bowl, combine the broccoli florets, sliced bell peppers, red onion wedges, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss until well-coated. Spread the vegetables evenly on one side of the baking sheet.
  • In the same mixing bowl, add the chicken thighs. Drizzle with the remaining tablespoon of olive oil, and add the garlic powder, onion powder, smoked paprika, salt, black pepper, and BBQ sauce. Toss until the chicken is evenly coated in the spices and sauce.
  • Place the chicken thighs on the other side of the baking sheet, ensuring they are not overcrowded.
  • Roast in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  • Remove the sheet pan from the oven. Let the chicken rest for a few minutes, then garnish with freshly chopped parsley if desired.
  • Serve hot and enjoy your flavorful BBQ sheet-pan chicken with the roasted vegetables.

Notes

Feel free to customize the vegetables based on what you have on hand, such as carrots, zucchini, or asparagus.
For extra flavor, you can marinate the chicken in BBQ sauce for a couple of hours before cooking.
This dish keeps well in the fridge for up to 3 days, making decent leftovers for lunch.