BBQ Sheet-Pan Chicken

I make this BBQ sheet-pan chicken when I want a flavorful, hands-off dinner that comes together quickly. I love how the smoky-sweet barbecue sauce caramelizes on the chicken while roasting alongside vegetables, creating a simple, one-pan meal that’s both hearty and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s effortless and packed with flavor. I only need one sheet pan, which makes cleanup a breeze. The chicken stays juicy on the inside while the edges crisp up and soak in the tangy barbecue sauce. I also enjoy roasting vegetables right on the same pan, letting them absorb all the delicious juices from the chicken and sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs

• 4 bone-in chicken drumsticks

• 1/2 cup barbecue sauce

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups baby potatoes, halved

• 2 cups carrots, sliced

• 1 small red onion, cut into wedges

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

2. I toss the potatoes, carrots, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them evenly on the sheet pan.

3. I pat the chicken pieces dry, season them lightly with salt and pepper, and place them on top of the vegetables.

4. I brush the chicken generously with barbecue sauce.

5. I roast everything in the oven for 35–45 minutes, turning the vegetables once halfway through and basting the chicken with additional barbecue sauce as desired.

6. I check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

7. I let it rest for 5 minutes to allow the juices to settle, then serve directly from the pan.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: about 50–60 minutes

Variations

I sometimes swap the vegetables for bell peppers, zucchini, or sweet potatoes. When I want extra smoky flavor, I add a pinch of smoked chili powder or smoked paprika to the BBQ sauce. I also like using chicken tenders or boneless thighs for a faster-cooking version. For a spicy twist, I mix a little hot sauce into the barbecue glaze.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat in the oven at 350°F (175°C) for 10–15 minutes to keep the chicken juicy and crisp. I can also freeze the cooked chicken for up to 2 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I use boneless chicken instead of bone-in?

I can use boneless chicken thighs or breasts, but I reduce the cooking time to 25–30 minutes to avoid overcooking.

How do I prevent the vegetables from burning?

I make sure to cut them evenly and toss them in a little olive oil. I also turn them halfway through cooking for even roasting.

Can I prepare this ahead of time?

I sometimes season the chicken and chop the vegetables ahead of time, keeping them refrigerated until ready to bake.

What type of barbecue sauce works best?

I like a tangy-sweet BBQ sauce, but any favorite store-bought or homemade sauce works well.

Can I make this spicy?

I can add hot sauce to the BBQ glaze or sprinkle crushed red pepper flakes over the chicken before roasting.

Conclusion

I love making this BBQ sheet-pan chicken because it’s easy, flavorful, and requires minimal cleanup. I enjoy how the sauce caramelizes and how the vegetables absorb all the delicious juices. It’s a dependable, comforting dinner that I turn to whenever I want a satisfying meal without fuss.