Description
Sheet Pan Barbecue Chicken Thighs features crispy chicken thighs coated in BBQ sauce, roasted with vibrant veggies and baby potatoes. This easy, flavorful dish is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 12 ounces green beans (trimmed)
- 1½ pounds baby potatoes (halved)
- 3 mini corn on the cob (halved, if needed)
- ¾ cup BBQ sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp fine salt
- ½ tsp black pepper
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or aluminum foil.
- Place halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon of olive oil, garlic powder, salt, and black pepper. Toss gently.
- Nestle seasoned chicken thighs in the center of the pan, season with salt and pepper, and brush both sides with BBQ sauce.
- Add prepared green beans and sliced mini corn to the remaining space on the pan, drizzle with remaining olive oil, and a pinch of salt.
- Bake for 30 to 35 minutes, until chicken reaches 165°F and skin is golden. The potatoes should be fork-tender.
- For extra crispiness, broil for 2 to 3 minutes. Watch closely to avoid burning.
- Sprinkle with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days.
For frozen chicken thighs, ensure they’re thawed for even cooking.
Marinating chicken in BBQ sauce beforehand enhances flavor.
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
