BBQ Chicken Sheet Pan Dinner
Juicy BBQ-glazed chicken thighs roasted alongside crispy baby potatoes, tender broccoli, and sweet red onion. Everything cooks on a single pan in about 45 minutes with minimal cleanup.
Equipment
- Large rimmed baking sheet - 18x13 inches / 46x33cm
- Parchment paper - or aluminum foil
- Instant-read meat thermometer
- Large mixing bowl
- Small mixing bowl
- Pastry brush
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 4 boneless skinless chicken thighs - about 1.5 lbs / 680g total
- 1.5 lbs baby Yukon gold or red potatoes - 680g, halved
- 2 cups broccoli florets - 180g
- 1 medium red onion - cut into wedges
- 3 tablespoons olive oil - divided
- ¾ cup BBQ sauce - 180ml, your favorite brand
- 1 teaspoon garlic powder - for rub
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt - plus more for vegetables
- ¼ teaspoon black pepper
- 1 tablespoon honey - optional, for a sweeter glaze
For the Vegetables
- ½ teaspoon garlic powder - for vegetables
- Salt - to taste
- Black pepper - to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Combine garlic powder, smoked paprika, onion powder, chili powder, salt, and pepper in a small bowl for the spice rub.
- Pat chicken dry, drizzle with 1 tablespoon olive oil, and coat both sides with the spice rub.
- Toss halved potatoes with 1.5 tablespoons olive oil, garlic powder, salt, and pepper. Arrange cut-side down on half the sheet pan. Roast for 15 minutes.
- Toss onion wedges with olive oil, salt, and pepper. After 15 minutes, add onions to pan and roast 10 more minutes.
- Arrange seasoned chicken on the other half of the pan in a single layer. Roast for 15 minutes.
- Toss broccoli with remaining olive oil, salt, and pepper. Add to pan, filling gaps. Roast 8 minutes.
- Mix BBQ sauce with honey (if using). Brush generously over chicken. Roast 5 more minutes.
- Switch to broil (high). Broil 2-3 minutes until sauce caramelizes and bubbles. Watch closely to avoid burning.
- Check chicken reaches 165°F (74°C) and potatoes are fork-tender. Let chicken rest 5 minutes before serving.
Notes
- Pat chicken completely dry before seasoning for the best browning and caramelization.
- Don't crowd the pan - vegetables will steam instead of roast if overlapping.
- Cut potatoes and vegetables to uniform sizes so everything cooks evenly.
- Apply BBQ sauce only in the final minutes to prevent burning and achieve a sticky glaze.
- Stagger vegetables based on cooking time - potatoes first, broccoli last.
- Let chicken rest 5 minutes after broiling to redistribute juices for maximum moisture.
- Use boneless skinless thighs for faster cooking; bone-in skin-on need 15-20 minutes more.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat in a 375°F oven for 10-12 minutes to preserve texture.
- Swap vegetables based on what you have - green beans, asparagus, zucchini, or bell peppers all work well.