Sheet Pan BBQ Chicken and Veggies
This sheet pan BBQ chicken and veggies dinner is everything you love about barbecue without the grill. It bakes on one pan for easy cleanup and big flavor.
Equipment
- Sheet Pan Used to roast chicken and vegetables together
Ingredients
- 4 chicken thighs boneless, skin-on or skinless
- 2 bell peppers assorted colors, chopped
- 1 red onion cut into wedges
- 1 zucchini sliced into rounds
- 1 pound baby potatoes halved
- ½ cup barbecue sauce your favorite brand
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper or spray with nonstick spray.
- In a large bowl, toss bell peppers, red onion, zucchini, and baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Arrange the vegetables on one side of the sheet pan and place chicken thighs on the other side. Pat chicken dry and brush generously with barbecue sauce.
- Bake for 25 minutes, turning the vegetables halfway and brushing the chicken with more sauce after 15 minutes.
- Broil for 2–3 minutes if you want extra crispness on the sauce and vegetables. Remove from oven and let rest for five minutes.
- Sprinkle with fresh parsley and serve directly from the sheet pan.
Notes
- Swap chicken thighs for breasts, adjusting cook time to avoid dryness.
- Use spicy barbecue sauce or add chili flakes for heat.
- Leftovers reheat well in the oven or air fryer for crisp edges.
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