Craving a mouthwatering meal that's both incredibly delicious and ridiculously easy to make? Get ready to transform your weeknight dinner with this Sheet Pan BBQ Chicken and Roasted Veggies recipe that will have your family begging for seconds! Imagine perfectly crispy chicken thighs glazed with tangy BBQ sauce, nestled alongside colorful, caramelized vegetables - all prepared on a single sheet pan with minimal cleanup. This American-style dish is about to become your new go-to meal that combines maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup BBQ sauce
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with aluminum foil or parchment paper for easy cleanup.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and black pepper.
- Wash and chop the mixed vegetables into roughly 1-inch pieces. Aim for uniform size to ensure even roasting.
- Drizzle olive oil over the chopped vegetables in a mixing bowl. Toss to coat evenly, then season with a pinch of salt and pepper.
- Arrange the seasoned vegetables on the sheet pan, spreading them in a single layer to promote even roasting.
- Place the seasoned chicken thighs on top of the vegetables, skin-side up. Leave some space between each piece for proper heat circulation.
- Brush each chicken thigh generously with BBQ sauce, ensuring complete coverage.
- Roast in the preheated oven for 25-30 minutes, or until chicken internal temperature reaches 165°F (74°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes. Brush with additional BBQ sauce if desired before serving.
- Serve hot, with extra BBQ sauce on the side for dipping.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure crispy, golden skin that will make everyone's mouth water.
- Use parchment paper or aluminum foil for easy cleanup and to prevent sticking.
- Cut vegetables into uniform sizes to guarantee even roasting and prevent some pieces from burning while others remain undercooked.
- Don't overcrowd the sheet pan - leave space between chicken and vegetables to allow proper heat circulation and achieve that perfect caramelization.
- Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F (74°C).
- Let the dish rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For extra flavor, consider using a homemade or premium BBQ sauce that complements the chicken's natural richness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
