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Easy BBQ Chicken Sheet Pan Dinner - A Fast, Flavorful Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see notes)
  • 1 pound baby potatoes, halved
  • 1 red onion, cut into wedges
  • 2 bell peppers (any color), sliced into thick strips
  • 2 cups broccoli florets (or green beans)
  • 1.5 cups BBQ sauce (choose your favorite style)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional garnish: chopped parsley or green onions; lemon wedges

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
  2. Prep the veggies: In a large bowl, toss potatoes, onion, peppers, and broccoli with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Start the potatoes first: Spread potatoes and onions on the sheet pan and roast for 10 minutes. This gives them a head start so everything finishes together.
  4. Season the chicken: Pat chicken dry, season both sides with salt and pepper, and brush with about half the BBQ sauce.
  5. Add everything to the pan: Remove the pan from the oven. Add the peppers and broccoli, then nestle the chicken among the veggies.
  6. Roast: Return to the oven and cook for 15 minutes.
  7. Glaze and finish: Brush the chicken with more BBQ sauce and toss a little sauce over the veggies if you like. Roast 5–10 more minutes, until the chicken reaches 165°F (74°C) and the veggies are tender with crisp edges.
  8. Broil for char (optional): Broil 1–2 minutes to caramelize the sauce. Watch closely to prevent burning.
  9. Rest and serve: Let the chicken rest 5 minutes. Garnish with parsley or green onions and serve with lemon wedges for brightness.