BBQ Chicken Sheet Pan Dinner
BBQ Chicken Sheet Pan Dinner made with juicy chicken, roasted potatoes, and veggies. An easy, budget-friendly one-pan meal perfect for busy weeknights and simple cleanup.
Servings: 4 servings
Calories: 454kcal
Cost: Recipe $8.63 / Serving $2.15
Ingredients
- 2-3 tablespoons olive oil ($0.34)
- 1 pound baby potatoes, halved, or russet or Yukon potatoes, diced ($0.88)
- 2-3 cups mixed vegetables, broccoli florets, green beans, carrots, fresh or frozen ($2.47)
- 1 small red onion, sliced, optional ($0.62)
- 1 teaspoon garlic powder ($0.08)
- 1 teaspoon onion powder ($0.08)
- 1 teaspoon smoked paprika ($0.08)
- ½-1 teaspoon salt ($0.01)
- ½ teaspoon ground black pepper ($0.04)
- 1½-2 pounds chicken thighs or chicken breasts ($3.54)
- ½-¾ cup barbecue sauce ($0.49)
Instructions
- Preheat. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil. Set aside.
- Season vegetables. In a large mixing bowl, toss the potatoes, vegetables, and sliced onion with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- Arrange pan. Spread the seasoned vegetables evenly on the prepared sheet pan. Nestle the chicken directly onto the pan among the vegetables.
- Sauce chicken. Brush the chicken generously with barbecue sauce, reserving some for later.
- Roast. Roast for 20 minutes, then remove the pan from the oven and brush the chicken with additional barbecue sauce.
- Finish roasting. Return the pan to the oven and roast for another 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Serve. Drizzle with remaining barbecue sauce and serve immediately.
Notes
- Potato size. Cut potatoes into evenly sized pieces so they roast at the same rate. Smaller pieces cook faster.
- BBQ sauce. Sauces high in sugar may brown quickly. Loosely tent with foil near the end if needed.
- Vegetable swaps. Firmer vegetables roast best. Softer vegetables can be added halfway through cooking.
- Doneness. Always check chicken temperature at the thickest part to ensure it reaches 165°F.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating. Reheat in a 350°F oven until warmed through, or microwave in short intervals, loosely covered.
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 42g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1048mg | Potassium: 971mg | Fiber: 5g | Sugar: 15g | Vitamin A: 689IU | Vitamin C: 65mg | Calcium: 66mg | Iron: 2mg
