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–+ servings
roasted chicken thigh and potatoes
Cory Simpson

Sheet Pan BBQ Chicken Thighs

Juicy sheet pan BBQ chicken thighs roasted with potatoes and vegetables, then brushed with BBQ sauce for a caramelized finish. An easy one-pan family dinner perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 chicken thighs
  • 1 lb baby potatoes halved
  • 1 zucchini sliced
  • 1 red onion sliced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • cup barbeque sauce

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. Toss potatoes and vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly.
  3. Pat chicken dry and place skin-side up on the pan.
  4. Roast 30–35 minutes, until chicken reaches 165°F internally.
  5. Brush with BBQ sauce and return to oven 5–7 minutes until caramelized.
  6. Optional: Broil 2–3 minutes for additional char.
  7. Let rest 5 minutes before serving.

Nutrition

Calories: 460kcalCarbohydrates: 20gProtein: 25gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 133mgSodium: 580mgPotassium: 813mgFiber: 3gSugar: 3gVitamin A: 385IUVitamin C: 27mgCalcium: 36mgIron: 2mg

Notes

  • Bone in and skin on thighs can be used; increase cook time slightly.
  • Swap vegetables for carrots or green beans.
  • Use your favorite BBQ sauce.
Estimated Cost: Approximately $3.75–$4.25 per serving (varies by chicken and BBQ sauce pricing).

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