Sheet Pan BBQ Chicken Recipe

American cuisine · 341 calories

Sheet Pan BBQ Chicken recipe

About this recipe

Sheet Pan BBQ Chicken is a classic American dinner that combines tender, juicy chicken thighs with a smoky, tangy barbecue sauce, roasted alongside vibrant vegetables for a perfectly balanced meal. This one-pan recipe is ideal for busy professionals, offering quick preparation and minimal cleanup without sacrificing flavor.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • - Thomas Ridley Fresh British Chicken Thighs
  • 510G Mississippi Bbq Sauce Original, 510G
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Ktc Minced Garlic Paste
  • - La Chinata Sweet Smoked Paprika
  • 1 Kg Jersey Royal Potatoes
  • - Tata Salt
  • 50G Pepper Black Ground BWFO
  • 1 Kg Red Onion 1kg
  • - Yellow Bell Peppers

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and line a large sheet pan with baking parchment or lightly grease it with oil.
  2. 2. In a small bowl, mix the barbecue sauce, olive oil, garlic, smoked paprika, salt, and black pepper to create a marinade.
  3. 3. Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss the chicken to coat evenly, then set aside for 5 minutes to absorb the flavors.
  4. 4. Prepare the vegetables: cut the red onion into wedges, slice the bell peppers into thick strips, and halve the baby potatoes. Place all the vegetables on the prepared sheet pan.
  5. 5. Drizzle the remaining marinade over the vegetables and toss them gently to coat. Spread the vegetables out into an even layer, leaving space for the chicken.
  6. 6. Place the marinated chicken thighs skin-side up on the sheet pan, nestled among the vegetables but ensuring they are not overcrowded.
  7. 7. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 75°C or 165°F) and the vegetables are tender with caramelized edges.
  8. 8. Optional: For a sticky, caramelized finish, brush a little extra barbecue sauce over the chicken during the last 5 minutes of cooking and switch to the grill setting for a few minutes.
  9. 9. Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.