Eightyrecipes
Sheet Pan BBQ Chicken Thighs
Sticky, saucy BBQ chicken thighs roasted on one sheet pan with baby potatoes, green beans, and sweet corn. An easy weeknight dinner in 45 minutes.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes halved
- 12 ounces green beans trimmed, fresh or frozen
- 3 mini corn on the cob or 3 small ears, halved
- 3/4 cup BBQ sauce homemade or store-bought
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- chopped fresh parsley optional, to garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment or foil.
- Toss the halved baby potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper on one third of the pan.
- Nestle the chicken thighs in the centre, season with salt, pepper, and paprika, and brush both sides generously with BBQ sauce.
- Add the green beans and corn to the remaining third, drizzle with the rest of the oil, and season lightly with salt.
- Bake for 30 to 35 minutes, until the chicken reaches 165°F and the skin is golden and crisp.
- For extra caramelisation, broil just the chicken for 2 to 3 minutes. Garnish with parsley and serve.
Notes
Nutrition values are an estimate. Cook chicken to an internal temperature of 165°F. Do not crowd the pan so everything roasts instead of steaming. Line the pan for easy cleanup.
Nutrition
Nutrition is an estimate, calculated automatically.
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