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- 4 bone-in chicken thighs, skin-on - 1 cup homemade or store-bought BBQ sauce - 2 cups baby potatoes, halved - 1 cup fresh corn kernels (or 1 can of corn, drained) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I make Sheet Pan BBQ Chicken, I start with the main ingredients. The chicken thighs give a rich flavor and juicy texture. I love using bone-in thighs for the best taste. You can pick either homemade or store-bought BBQ sauce, depending on your time. I often make my own, but a good store brand works well too. The vegetables add color and crunch. I use baby potatoes for their creamy inside and crisp skin. Fresh corn kernels bring sweetness, and bell peppers add a nice crunch. I always slice my red and green bell peppers for a pop of color. For seasoning, I use olive oil to help the spices stick. Garlic powder and onion powder create a great base. A little salt and pepper brings out all the flavors. Finally, I sprinkle fresh parsley on top for color and freshness. Check out the Full Recipe for more details on cooking this tasty dish! Set your oven to 425°F (220°C). Preheating is key for even cooking. It helps the chicken cook through and get crispy. If you skip this step, the chicken may not cook well. First, pat the chicken thighs dry with paper towels. This helps the skin become crispy. Next, season both sides with salt, pepper, garlic powder, and onion powder. This mix gives great flavor. Be sure to cover every inch for the best taste. Prepare the baby potatoes and bell peppers. Cut the potatoes in half and slice the bell peppers. In a bowl, toss them with olive oil, salt, and pepper. This adds flavor and helps them roast nicely. On a large rimmed baking sheet, place the chicken in the center. Arrange the seasoned vegetables around it. This layout ensures even cooking. To prevent sticking, lightly coat the pan with oil or use parchment paper. Roast everything in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check doneness. The skin should be golden and crispy. In the last 5 minutes of cooking, brush the chicken with the remaining BBQ sauce. This adds a tasty glaze. After baking, let the chicken rest for a few minutes before serving. This helps keep the juices inside. To get crispy chicken skin, start with dry chicken. Use paper towels to pat off any moisture. This helps the skin crisp up in the oven. Season the chicken well with salt and spices. The salt pulls out moisture, which also aids in crispiness. The oven temperature plays a big role too. Bake at 425°F (220°C) for the best results. This high heat helps render the fat from the skin quickly, leading to that golden, crispy finish. Want to boost the flavor? Consider adding more spices. Smoked paprika, cayenne, or dried herbs can add depth. You can also make your own BBQ sauce. Pick your favorite flavors like honey, mustard, or vinegar. Mix them to create a sauce that suits your taste. A homemade sauce can make a huge difference in flavor. It allows you to control the sweetness and spice level. Now, let’s talk about sides. I love to serve this BBQ chicken with roasted veggies or a fresh salad. Try pairing it with coleslaw for a crunchy contrast. Corn on the cob is another great choice. It goes well with the smoky flavors of BBQ chicken. You can also serve it with rice or baked beans for a filling meal. Don't forget some fresh bread to mop up all that delicious sauce! {{image_2}} You can switch the chicken for other cuts. Try using chicken breasts or drumsticks. Each cut has its own unique flavor and texture. For a twist, you can also use turkey or pork. If you want a plant-based option, tofu works great. Just press and cube it before seasoning. Feel free to swap in seasonal veggies. Zucchini, carrots, or asparagus are tasty choices. Use what you love or what’s fresh. Cooking times vary, so keep an eye on them. For softer veggies, like zucchini, reduce cooking time to about 20 minutes. Harder veggies, like carrots, may need an extra 5-10 minutes. Experiment with different BBQ sauce flavors. Try spicy, sweet, or even smoky sauces. Each choice changes the taste. If you want more heat, add red pepper flakes or hot sauce. For a milder dish, use less spice. Adjusting flavors lets you create your own tasty twist on this meal. For the full recipe, check the details above. Allow the chicken to cool down before storing it. This step helps keep your food safe. Place the chicken on a plate or a wire rack. This lets air circulate and cool it faster. Avoid covering warm chicken with plastic wrap. This traps steam and makes it soggy. Use airtight containers for storing leftovers. Glass or plastic containers work well. Avoid using metal containers, as they may react with the sauce. Store the chicken in the refrigerator for up to four days. If you need to keep it longer, consider freezing it. To reheat chicken, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. This keeps the chicken juicy. Heat for about 20 minutes or until warm. You can also use a microwave. Be sure to cover the chicken to keep it moist. Enjoy your tasty leftovers! Cooking chicken thighs usually takes 25 to 30 minutes at 425°F (220°C). The time can change based on the weight. Thighs that weigh around 6 to 8 ounces may need the full 30 minutes. If your thighs are larger, they might need a few extra minutes. Always check for doneness by measuring the internal temperature. Yes, you can use skinless chicken. Skinless thighs will cook faster, so check them after 20 minutes. If you want to keep them juicy, add a little more olive oil to the seasoning mix. You can also increase the BBQ sauce to keep the flavor strong. If the chicken isn’t cooked through, return it to the oven. Check the internal temperature with a meat thermometer. It should reach 165°F (74°C). If it's lower, cook it for another 5 to 10 minutes. Keep an eye on it to avoid overcooking. You can prep this meal ahead for easy cooking later. Marinate the chicken in BBQ sauce and season the veggies. Store them in the fridge for up to 24 hours. When you’re ready to cook, just pop everything on the sheet pan and bake. This saves time and adds flavor! For the full recipe, check the section above. This blog post covered a simple and tasty sheet pan BBQ chicken recipe. We explored key ingredients like bone-in chicken thighs and fresh veggies. I shared step-by-step instructions to ensure perfect cooking. You learned tips for crispy skin, flavor boosts, and variations to try. Remember, good meals start with great prep and seasoning. Don’t shy away from experimenting. Enjoy this dish any day of the week!

Sheet Pan BBQ Chicken

Savor the flavors of Sheet Pan BBQ Chicken Delight with this quick and easy recipe! Packed with juicy chicken thighs, vibrant veggies, and a zesty BBQ sauce, this dish is perfect for busy weeknights. In just 40 minutes, you can prepare a delicious meal that the whole family will love. Check out the full recipe and elevate your dinner game with this mouthwatering delight today! Click through to explore the easy steps and enjoy!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1 cup homemade or store-bought BBQ sauce

2 cups baby potatoes, halved

1 cup fresh corn kernels (or 1 can of corn, drained)

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.

      Coat with BBQ Sauce: In a bowl, coat the chicken thighs with half of the BBQ sauce, ensuring they are well-covered.

        Prepare Vegetables: In a separate bowl, toss the halved baby potatoes, corn, and sliced bell peppers with olive oil, salt, and pepper.

          Arrange on Sheet Pan: On a large rimmed baking sheet, arrange the seasoned chicken thighs in the center. Surround them with the seasoned vegetables.

            Bake: Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.

              Add Extra Sauce: In the last 5 minutes of cooking, brush the remaining BBQ sauce over the chicken for an extra glaze.

                Garnish and Serve: Once done, remove from the oven, and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4