Sheet Pan BBQ Chicken Meal (Print Version)

Juicy BBQ chicken paired with corn and peppers, roasted together on a sheet pan for an easy dinner.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup barbecue sauce, plus additional for serving

→ Vegetables

08 - 2 ears corn on the cob, cut into 3-4 pieces each
09 - 2 large bell peppers (red, yellow, or orange), seeded and cut into thick strips
10 - 1 medium red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat chicken thighs dry. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over all chicken thighs.
03 - Position chicken thighs on one side of the prepared baking sheet. Brush each thigh generously with barbecue sauce.
04 - In a large bowl, toss corn pieces, bell peppers, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on the other side of the sheet pan.
05 - Roast in preheated oven for 20 minutes. Remove from oven, brush chicken with additional barbecue sauce, and flip vegetables for even browning.
06 - Return pan to oven and continue roasting for 15 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with light caramelization.
07 - Transfer to serving platter and serve hot with additional barbecue sauce on the side.

# Additional Tips::

01 -
  • One pan means you're done with dishes before dessert even comes out.
  • The chicken skin gets gloriously crispy while staying juicy inside, and nobody has to stand over a grill sweating through their shirt.
02 -
  • Dry chicken skin is non-negotiable for crispness—I learned this the hard way after washing my chicken under running water like it was a potato.
  • Don't crowd the vegetables or they'll steam instead of roast, and steamed peppers are sad peppers.
03 -
  • Marinating the chicken in BBQ sauce for even a couple hours before roasting makes it taste like you spent way more effort than you actually did.
  • Using a basting brush to add sauce midway through cooking keeps the chicken from drying out and layers the flavor in a way that's impossible to achieve otherwise.
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