Sheet Pan BBQ Chicken Thighs Recipe

Introduction

Sheet Pan BBQ Chicken Thighs make a simple, flavorful weeknight meal with minimal cleanup. Juicy chicken thighs roast alongside tender baby potatoes, crisp green beans, and sweet corn, all coated in smoky BBQ sauce. This one-pan dish brings together comfort and convenience effortlessly.

Ingredients

• 6 chicken thighs, skin-on and bone-in
• 1½ pounds baby potatoes, halved
• 12 ounces green beans, trimmed
• 3 mini corn on the cob or 3 small ears of corn, halved if needed
• ¾ cup BBQ sauce, homemade or store-bought
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon fine salt
• ½ teaspoon black pepper
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the baby potatoes with half the olive oil, half the garlic powder, paprika, salt, and pepper.
2. Step 2: Spread the potatoes evenly on a sheet pan and roast for 15 minutes.
3. Step 3: Meanwhile, in the same bowl, coat the chicken thighs with remaining olive oil, garlic powder, salt, and pepper.
4. Step 4: After the potatoes have roasted 15 minutes, add the chicken thighs, green beans, and corn to the sheet pan. Brush the chicken and vegetables generously with the BBQ sauce.
5. Step 5: Return the pan to the oven and roast for another 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Step 6: Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the dish before serving.

Tips & Variations

• For extra smoky flavor, add a teaspoon of smoked paprika to the seasoning mix.
• Swap baby potatoes for sweet potatoes for a slightly sweeter taste.
• Use your favorite BBQ sauce, whether spicy, sweet, or tangy, to customize the flavor.
• Chicken breasts can be used instead of thighs, but adjust cooking time accordingly to avoid drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispness of the skin and vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are preferable for roasting to ensure the best texture. If using frozen, thaw and pat them dry before adding to the sheet pan to prevent excess moisture.

How do I know when the chicken thighs are fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear, and the skin should be crispy and browned.

Sheet Pan BBQ Chicken Thighs Recipe

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★★★★★

4.9 from 89 reviews

This Sheet Pan BBQ Chicken Thighs recipe is a simple, flavorful one-pan meal combining juicy, skin-on bone-in chicken thighs with tender baby potatoes, green beans, and mini corn on the cob. Coated in a smoky, tangy BBQ sauce and roasted together, it’s an effortless dinner perfect for busy weeknights or casual gatherings.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

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Chicken & Veggies

• 6 chicken thighs, skin-on, bone-in
• 1½ pounds baby potatoes, halved
• 12 ounces green beans, trimmed
• 3 mini corn on the cob or 3 small ears of corn, halved if needed

Seasoning & Sauce

• ¾ cup BBQ sauce (homemade or store-bought)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon fine salt
• ½ teaspoon black pepper
• Chopped fresh parsley (for garnish)

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
2. Prepare the chicken and veggies: In a large bowl, toss the halved baby potatoes, trimmed green beans, and halved mini corn with 1 tablespoon olive oil, garlic powder, paprika, fine salt, and black pepper. In a separate bowl, brush the chicken thighs generously with olive oil and coat them evenly with BBQ sauce.
3. Assemble on the sheet pan: Spread the seasoned vegetables evenly on a large sheet pan. Nestle the BBQ-coated chicken thighs skin-side up among the vegetables ensuring even spacing for proper roasting.
4. Roast everything: Place the sheet pan in the preheated oven and roast for about 35-45 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is crispy, the potatoes are tender, and green beans are cooked through.
5. Baste and broil (optional): For extra caramelization, you may baste the chicken with additional BBQ sauce halfway through cooking and broil for the last 2-3 minutes to crisp the skin further.
6. Garnish and serve: Remove the sheet pan from the oven and sprinkle chopped fresh parsley over chicken and vegetables. Serve immediately for a delicious, hearty meal.

Notes

• You can substitute baby potatoes with fingerlings or Yukon gold potatoes cut into similar sizes.
• Adjust BBQ sauce quantity based on your preference for sauciness and flavor intensity.
• Make sure the chicken thighs are skin-on and bone-in for maximum flavor and juiciness.
• If you don’t have fresh parsley, dried parsley flakes or other fresh herbs like cilantro can be used as garnish.
• Use an instant-read thermometer to check the chicken’s doneness for safety and best results.

Keywords: BBQ chicken thighs, sheet pan dinner, roasted chicken and vegetables, easy weeknight dinner, one-pan meal