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BBQ Sheet-Pan Chicken

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A flavorful and easy sheet-pan chicken dinner with smoky-sweet barbecue sauce, roasted vegetables, and minimal cleanup, perfect for a hands-off meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35–45 minutes
  • Total Time: 50–60 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sheet-Pan Roasting
  • Cuisine: American
  • Diet: Low Fat

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

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Toss the potatoes, carrots, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread evenly on the sheet pan.
  3. Pat the chicken pieces dry, season lightly with salt and pepper, and place them on top of the vegetables.
  4. Brush the chicken generously with barbecue sauce.
  5. Roast for 35–45 minutes, turning the vegetables once halfway through and basting the chicken with additional barbecue sauce as desired.
  6. Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.
  7. Let rest for 5 minutes, then serve directly from the pan.

Notes

  • Swap vegetables for bell peppers, zucchini, or sweet potatoes for variety.
  • Add smoked chili powder or smoked paprika to the BBQ sauce for extra smoky flavor.
  • Use chicken tenders or boneless thighs for a faster-cooking version.
  • Mix hot sauce into the BBQ glaze for a spicy twist.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F (175°C) for 10–15 minutes.
  • Cooked chicken can be frozen for up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: https://juliameals.com/bbq-sheet-pan-chicken/