Imagine a dinner that's so easy to prepare, so incredibly delicious, and so satisfying that it becomes an instant family favorite. This BBQ Sheet Pan Chicken and Veggies recipe is your ticket to a mouthwatering meal that requires minimal effort but delivers maximum flavor. In just 35 minutes, you'll transform simple ingredients into a culinary masterpiece that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1/2 cup BBQ sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice caramelization on the chicken and vegetables.
- While the oven is preheating, prepare the chicken thighs. Pat them dry with paper towels to remove excess moisture. This will help the skin crisp up during cooking.
- In a large mixing bowl, combine the chicken thighs with the olive oil, salt, and pepper. Use your hands or a spoon to ensure the chicken is evenly coated with the oil and seasoning.
- Next, prepare the mixed vegetables. Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces. Place them in the same mixing bowl as the chicken.
- Pour the BBQ sauce over the chicken and vegetables, tossing everything together until the chicken and veggies are well coated with the sauce.
- Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Spread the chicken thighs out on one side of the pan and the mixed vegetables on the other side, ensuring they are in a single layer for even cooking.
- Place the sheet pan in the preheated oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly caramelized.
- Once done, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices to redistribute in the chicken.
- Serve the BBQ sheet pan chicken and veggies hot, garnished with additional BBQ sauce if desired. Enjoy your meal!
Tips
- Pat the chicken thighs completely dry before seasoning to ensure crispy, golden-brown skin.
- Use parchment paper or aluminum foil for effortless cleanup and preventing sticking.
- Cut vegetables into uniform sizes to ensure even cooking.
- Don't overcrowd the sheet pan - give ingredients space to caramelize properly.
- Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F.
- Let the chicken rest for a few minutes after cooking to redistribute juices and maintain moisture.
- Experiment with different BBQ sauce varieties to create unique flavor profiles.
- For extra crispiness, consider broiling the chicken for the last 2-3 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 120mg
