This Sheet Pan BBQ Chicken delivers smoky-sweet comfort with minimal cleanup. Juicy chicken thighs, tender potatoes, and crisp broccoli roast together until caramelized and sticky. It’s a complete, satisfying dinner that comes together effortlessly on one pan.
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Why You’ll Love This Sheet Pan BBQ Chicken
- Easy cleanup: Everything cooks together on one pan.
- Versatile veggies: Swap in whatever’s in season or in your crisper.
- Sauce does the work: A simple glaze caramelizes into sticky, irresistible edges.
- Weeknight treat: Feels like a weekend barbecue any day of the week.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 head broccoli, cut into florets
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ cup barbecue sauce
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools: Large sheet pan, parchment paper or aluminum foil, small mixing bowl, tongs
Notes: Bone-in, skin-on chicken thighs stay juicier and crisp up beautifully. Don’t skip the smoked paprika—it adds a subtle smokiness.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t crowd the pan. If everything is packed too tightly, the veggies will steam instead of roast. You want a single layer with a little space between pieces for that beautiful caramelization to happen.
- Pat the chicken dry. Before seasoning, use a paper towel to pat the chicken thighs dry. This helps the skin crisp up beautifully and allows the seasoning to stick better.
- Halve those potatoes evenly. Cutting the baby potatoes into similar-sized pieces ensures they cook through at the same rate. Nobody wants a mix of mushy and undercooked spuds!
- Choose your BBQ sauce wisely. The sauce is the star here, so pick one you genuinely love. Whether you prefer smoky, sweet, or spicy, it’ll define the final flavor of the dish.
How to Make Sheet Pan BBQ Chicken
Step 1: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup—trust me, you’ll thank yourself later. While the oven heats up, pat the chicken thighs dry with paper towels and place them in a medium bowl. Drizzle with one tablespoon of olive oil and season generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss to coat evenly, making sure every nook and cranny gets some love.
Step 2: In a separate bowl, toss the halved baby potatoes with another tablespoon of olive oil and a good pinch of salt and pepper. Spread the potatoes in a single layer on one side of the prepared sheet pan. You’ll roast these first since they take a bit longer to become tender and golden. Pop the pan into the preheated oven and let the potatoes roast for about 15 minutes—this head start is key for perfectly cooked veggies.
Step 3: While the potatoes are par-cooking, prepare the broccoli florets. Toss them with the remaining tablespoon of olive oil and a pinch of salt. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and Worcestershire sauce. The vinegar adds a lovely tang that cuts through the sweetness of the BBQ sauce, creating a more balanced glaze.
Step 4: Once the potatoes have had their 15 minutes, carefully remove the hot pan from the oven. Push the potatoes to one side, then arrange the seasoned chicken thighs, skin-side up, on the other side of the pan. Scatter the broccoli florets around the chicken and potatoes. Brush the chicken generously with about half of the barbecue sauce mixture, reserving the rest for later.
Step 5: Return the pan to the oven and roast for another 20 minutes. You’ll notice the chicken skin starting to crisp and the broccoli edges beginning to char slightly. After 20 minutes, pull the pan out again and brush the chicken with the remaining barbecue sauce. If you like, you can also give the veggies a little toss to coat them in any pan juices.
Step 6: Slide the pan back into the oven for a final 5–10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is sticky and caramelized. The potatoes should be tender when pierced with a fork, and the broccoli will have those delicious crispy bits. Let the chicken rest on the pan for a couple of minutes before serving—this allows the juices to redistribute, keeping everything moist and flavorful.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months (texture may soften upon thawing).
- Reviving: Reheat in a 350°F oven until warm to restore crispness.
Serving Suggestions
Complementary Dishes
- Buttery cornbread — The slight sweetness and crumbly texture are perfect for sopping up any extra barbecue sauce left on the plate.
- Creamy coleslaw — Its cool, crisp crunch provides a refreshing contrast to the warm, sticky chicken and roasted veggies.
- Simple green salad with a tangy vinaigrette — A light, acidic salad helps balance the richness of the dish and cleanses the palate between bites.
Drinks
- Ice-cold lager or pale ale — The crisp, hoppy notes cut through the sweetness of the BBQ sauce and complement the smoky flavors beautifully.
- Sparkling lemonade with a sprig of mint — A non-alcoholic option that’s bubbly, zesty, and wonderfully refreshing against the savory, sticky chicken.
- Bold Zinfandel or Shiraz — These fruity, full-bodied red wines stand up to the robust flavors and smoky-sweet glaze without being overpowered.
Something Sweet
- Warm peach cobbler with vanilla ice cream — The juicy, spiced peaches and cool cream echo the sweet and smoky notes of the main dish in dessert form.
- Classic chocolate chip cookies — Sometimes you just need that familiar, chewy, chocolatey finish to round out a comforting meal like this.
- Grilled pineapple rings — A quick, caramelized treat that continues the theme of sweet heat and feels like a natural extension of the meal.
Top Mistakes to Avoid
- Mistake: Skipping the potato pre-roast. If you add everything to the pan at once, the potatoes will still be hard when the chicken is done. Giving them a head start ensures everything finishes cooking together perfectly.
- Mistake: Using boneless, skinless chicken breasts. They tend to dry out in the high heat required for roasting veggies. Bone-in, skin-on thighs stay much juicier and contribute more flavor to the pan.
- Mistake: Adding all the sauce at the beginning. Barbecue sauce contains sugar, which can burn if exposed to prolonged high heat. Brushing it on in stages prevents bitterness and gives you that perfect sticky glaze.
- Mistake: Overcrowding the sheet pan. When ingredients are too close together, they steam instead of roast. You’ll miss out on those delicious caramelized edges and crispy textures that make this dish so special.
Expert Tips
- Tip: Let the chicken come to room temperature. Taking the chicken out of the fridge 20–30 minutes before cooking helps it cook more evenly, so you avoid that dreaded raw-in-the-center, dry-on-the-outside situation.
- Tip: Use a wire rack. If you have a baking rack that fits your sheet pan, place the chicken on it above the veggies. This allows hot air to circulate all around, yielding extra-crispy skin on all sides.
- Tip: Customize your spice level. Add a pinch of cayenne pepper to the dry rub or mix a teaspoon of your favorite hot sauce into the BBQ glaze if you like a little kick.
- Tip: Don’t toss the pan drippings. After removing the chicken and veggies, scrape up those browned bits at the bottom of the pan—they’re packed with flavor. Drizzle them over the plated dish or stir into mashed potatoes if you’re serving them on the side.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I’d recommend bone-in, skin-on breasts if possible, and keep a close eye on the cooking time as they may cook faster. Boneless, skinless breasts tend to dry out more easily in this high-heat roasting method. If you do use them, consider reducing the oven temperature slightly and brushing with sauce only in the last 10 minutes to prevent the exterior from burning before the inside is done.
What other vegetables can I use?
Oh, so many! Sweet potatoes, carrots, cauliflower, bell peppers, red onion wedges, or even chunks of zucchini all work wonderfully. Just keep in mind their cooking times—harder veggies like carrots should go in with the potatoes, while softer ones like zucchini can be added with the broccoli. The goal is to have everything tender and caramelized, not mushy or undercooked.
Can I make this ahead of time?
You can prep the components ahead to save time. Season the chicken and keep it covered in the fridge for up to a day. Chop the veggies and store them separately. The BBQ glaze can be mixed and refrigerated, too. When you’re ready, just assemble on the pan and roast. I don’t recommend fully cooking and reheating, as the chicken skin and broccoli can lose their desirable texture.
How do I know when the chicken is fully cooked?
The safest way is to use an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C). Visually, the juices should run clear when pierced, and the meat should no longer be pink. If you’re unsure, it’s always better to check with a thermometer—it’s a foolproof way to ensure perfectly cooked, juicy chicken every time.
My BBQ sauce always burns. What am I doing wrong?
This usually happens if the sauce is applied too early or if your oven runs hot. Sugar is the main culprit—it caramelizes quickly and can burn. That’s why we brush it on in two stages, mostly towards the end of cooking. If you notice it’s getting too dark too fast, you can tent the chicken loosely with foil for the final few minutes. Also, double-check your oven temperature with a separate thermometer if burning is a recurring issue.
Sheet Pan Bbq Chicken
Make juicy Sheet Pan BBQ Chicken with potatoes and broccoli for an easy, one-pan dinner. Get the recipe for this minimal-cleanup meal now!
Ingredients
For the Ingredients & Tools
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4 bone-in, skin-on chicken thighs
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1 lb baby potatoes (halved)
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1 head broccoli (cut into florets)
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3 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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0.5 tsp onion powder
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0.5 cup barbecue sauce
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1 tbsp apple cider vinegar
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1 tsp Worcestershire sauce
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Salt and black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup—trust me, you’ll thank yourself later. While the oven heats up, pat the chicken thighs dry with paper towels and place them in a medium bowl. Drizzle with one tablespoon of olive oil and season generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss to coat evenly, making sure every nook and cranny gets some love.01
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In a separate bowl, toss the halved baby potatoes with another tablespoon of olive oil and a good pinch of salt and pepper. Spread the potatoes in a single layer on one side of the prepared sheet pan. You’ll roast these first since they take a bit longer to become tender and golden. Pop the pan into the preheated oven and let the potatoes roast for about 15 minutes—this head start is key for perfectly cooked veggies.02
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While the potatoes are par-cooking, prepare the broccoli florets. Toss them with the remaining tablespoon of olive oil and a pinch of salt. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and Worcestershire sauce. The vinegar adds a lovely tang that cuts through the sweetness of the BBQ sauce, creating a more balanced glaze.03
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Once the potatoes have had their 15 minutes, carefully remove the hot pan from the oven. Push the potatoes to one side, then arrange the seasoned chicken thighs, skin-side up, on the other side of the pan. Scatter the broccoli florets around the chicken and potatoes. Brush the chicken generously with about half of the barbecue sauce mixture, reserving the rest for later.04
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Return the pan to the oven and roast for another 20 minutes. You’ll notice the chicken skin starting to crisp and the broccoli edges beginning to char slightly. After 20 minutes, pull the pan out again and brush the chicken with the remaining barbecue sauce. If you like, you can also give the veggies a little toss to coat them in any pan juices.05
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Slide the pan back into the oven for a final 5–10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is sticky and caramelized. The potatoes should be tender when pierced with a fork, and the broccoli will have those delicious crispy bits. Let the chicken rest on the pan for a couple of minutes before serving—this allows the juices to redistribute, keeping everything moist and flavorful.06
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