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Flavorful Sheet Pan Caramelized BBQ Chicken with Vegetables

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A quick and easy sheet pan dinner featuring bone-in, skin-on chicken thighs and a medley of vegetables roasted with a tangy, caramelized BBQ sauce for a smoky-sweet, savory meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1/4 cup BBQ sauce (thick, store-bought or homemade)
  • 1 red bell pepper, sliced
  • 1 red onion, cut into wedges
  • 1 zucchini, halved and sliced
  • 1 pound baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the halved baby potatoes, sliced red bell peppers, zucchini halves, and red onion wedges with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and pepper until evenly coated.
  3. Pat the chicken thighs dry with paper towels. Rub each thigh with a little olive oil, then season with salt, pepper, smoked paprika, and garlic powder.
  4. Arrange the vegetables on a large rimmed sheet pan in an even layer, leaving room in the center for the chicken.
  5. Place the chicken thighs skin-side up in the middle of the pan.
  6. Brush each chicken thigh generously with about 1/4 cup (60 ml) of BBQ sauce.
  7. Roast in the oven for 25 minutes without opening the oven door.
  8. Remove the pan, brush the chicken with another layer of BBQ sauce, toss the veggies gently to redistribute, and continue roasting for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with golden edges.
  9. Optional: Broil for 2-3 minutes to crisp the skin, watching carefully to avoid burning.
  10. Let the chicken rest for 5 minutes to redistribute juices.
  11. Garnish with fresh parsley or cilantro before serving.

Notes

Pat chicken dry for crispy skin. Use a thick BBQ sauce or simmer thin sauce to thicken. Cut vegetables uniformly for even cooking. Avoid overcrowding the pan to ensure caramelization. Flip veggies halfway through roasting. Watch broiler closely if using for crisping skin. Parboil potatoes for 5 minutes if needed to ensure tenderness.

Nutrition

Keywords: sheet pan chicken, BBQ chicken, caramelized chicken, roasted vegetables, easy dinner, weeknight meal, one pan meal

Find it online: https://prismtaste.com/flavorful-sheet-pan-caramelized-bbq-chicken-recipe-with-vegetables-made-easy/