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Easy Crispy Sheet Pan BBQ Chicken Recipe for Perfect Roasted Veggies

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A quick and easy sheet pan recipe featuring crispy BBQ chicken with perfectly roasted veggies, delivering a flavorful and satisfying meal with minimal cleanup.

Ingredients

Scale
  • 4–6 pieces chicken thighs or breasts, skin-on (1.5–2 lbs / 700–900 g)
  • 2 tablespoons olive oil (for roasting and crispiness)
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ cup BBQ sauce (120 ml), slightly sweet and smoky
  • 1 tablespoon honey or maple syrup (optional, to boost caramelization)
  • 1 teaspoon apple cider vinegar
  • 1 lb baby potatoes, halved (450 g) – Yukon Gold or red potatoes
  • 3 medium carrots, peeled and cut into sticks
  • 2 medium bell peppers, sliced (any color)
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil (to coat veggies)
  • 1 teaspoon dried thyme or rosemary (fresh if available)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. Toss chicken pieces with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated. Set aside.
  3. In a small bowl, combine BBQ sauce, honey (if using), and apple cider vinegar. Stir well.
  4. In a large bowl, combine baby potatoes, carrots, bell peppers, and red onion. Drizzle with olive oil, sprinkle thyme or rosemary, salt, and pepper. Toss until evenly coated.
  5. Arrange the veggies on one side of a sheet pan in a single layer. Place chicken pieces skin-side up on the other side, ensuring they are not crowded.
  6. Roast for 25 minutes.
  7. Remove the pan from the oven. Brush the chicken generously with the BBQ sauce mixture. Toss the veggies gently to turn them.
  8. Return the pan to the oven and roast for another 10-15 minutes, until chicken reaches 165°F (74°C) internal temperature, skin is golden and crispy, and veggies are tender and caramelized.
  9. Optional: Broil for 2-3 minutes at the end for extra crispiness, watching closely to prevent burning.
  10. Rest the chicken for 5 minutes once out of the oven to let juices redistribute.
  11. Serve chicken alongside roasted veggies, spooning any pan juices over the top.

Notes

Dry chicken skin thoroughly before seasoning for best crispiness. Avoid overcrowding the pan to prevent steaming. Brush BBQ sauce on chicken near the end of cooking to prevent burning. Cut veggies into uniform sizes for even roasting. Rest chicken after cooking to keep it juicy. For gluten-free, verify BBQ sauce ingredients. For dairy-free, avoid butter. Broil briefly for extra crispiness if desired.

Nutrition

Keywords: BBQ chicken, sheet pan dinner, roasted vegetables, crispy chicken, easy weeknight meal, one-pan meal, healthy dinner

Find it online: https://eliplate.com/easy-crispy-sheet-pan-bbq-chicken-recipe-for-perfect-roasted-veggies/