Print

Sheet Pan BBQ Chicken Thighs Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/sheet-pan-bbq-chicken-thighs-recipe/