Simple BBQ Chicken Sheet Pan Dinner
A delightful and straightforward dish combining juicy chicken, vibrant vegetables, and smoky BBQ sauce, all cooked on a single sheet pan.
Equipment
- Mixing Bowl
- Sheet Pan
- Parchment Paper
Ingredients
- 2 pounds Chicken Thighs Bone-in, skin-on for rich flavor and moisture.
- 1 cup BBQ Sauce Sweet and tangy variety recommended.
- 2 medium Bell Peppers Any color, sliced into strips.
- 1 large Red Onion Cut into wedges.
- 1 medium Zucchini Sliced into half-moons.
- 2 tablespoons Olive Oil Extra virgin for coating.
- to taste Salt
- to taste Pepper
- 1 teaspoon Garlic Powder Adds savory depth.
- for garnish Fresh Parsley Chopped for serving.
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- In a mixing bowl, coat the chicken thighs with BBQ sauce and marinate for at least 15 minutes.
- Wash and chop the vegetables: slice bell peppers, cut red onion into wedges, and slice zucchini.
- In a large bowl, combine vegetables with olive oil, salt, pepper, and garlic powder. Toss to coat.
- Line a sheet pan with parchment paper. Arrange marinated chicken in the center and surround with vegetables.
- Bake for 30-35 minutes, basting chicken with additional BBQ sauce halfway through.
- Check for doneness; chicken should reach 165°F (74°C) and skin should be golden brown.
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped parsley and serve warm.
Notes
Leftovers can be stored in an airtight container for up to three days. Reheat in the oven for best results.