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- 4 boneless, skinless chicken thighs - 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, chopped - 1 cup BBQ sauce (your favorite brand) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley for garnish (optional) For this BBQ Chicken Sweet Potato Sheet Pan, you need simple but fresh ingredients. Start with the chicken. I like using boneless, skinless thighs. They are juicy and cook evenly. Next, sweet potatoes add a nice sweet touch. Peel and dice them into small cubes. Add color with red and yellow bell peppers. Slice them thin for even cooking. Chop a red onion for depth in flavor. Now for the seasoning and sauce. Choose your favorite BBQ sauce. It brings that smoky, sweet taste. You will need olive oil for roasting. This helps the veggies get crispy and brown. Smoked paprika and garlic powder add a warm flavor. Don’t forget salt and pepper to taste! For a fresh look, garnish with parsley at the end. This dish is not just tasty; it’s a feast for the eyes too! - Preheat the oven to 425°F (220°C). - Peel and dice the sweet potatoes. - Slice the red and yellow bell peppers. - In a large bowl, mix the sweet potatoes, bell peppers, and chopped red onion. - Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. - Toss the mix until all the veggies are coated. - Spread the vegetable mix evenly on a large sheet pan. - In the same bowl, add the chicken thighs. - Pour half of the BBQ sauce over the chicken. - Toss to coat the chicken well. - Place the chicken on top of the veggies on the sheet pan. - Brush the remaining BBQ sauce over the chicken for extra flavor. - Bake in the preheated oven for 25-30 minutes. - Check that the chicken reaches an internal temperature of 165°F (75°C). - The sweet potatoes should be tender. - If you want a charred look, broil for 3-5 minutes. - Keep a close eye to prevent burning. To make sure your chicken is safe to eat, check the internal temperature. It should reach 165°F (75°C). Use a meat thermometer for best results. Ovens can vary, so you might need to adjust your cooking time. If your oven runs hot, watch your food closely to avoid burning. Choosing the right BBQ sauce is key to great taste. Go for a sauce that you enjoy. Sweet, tangy, or spicy, pick what fits your mood. You can also try different seasoning ideas. Add a pinch of cayenne for heat or switch smoked paprika for regular paprika. This can change the dish's flavor profile. Garnish your dish with fresh parsley for a pop of color. It adds a nice touch and makes the meal look special. For serving suggestions, place everything on a large platter. This makes it easy for everyone to help themselves. You can also pair it with a crisp salad for a fresh contrast. {{image_2}} You can switch up the protein in this dish. Using chicken breasts works well if you prefer a leaner option. They cook fast and stay juicy. Just keep an eye on them while baking. If you want a vegetarian choice, try tofu or tempeh. Both soak up flavors well. Cut them into cubes and toss them with BBQ sauce. Place them on the pan with the veggies. Bake until heated through. This recipe is flexible with veggies. Add zucchini for a fresh twist. It cooks fast and adds a nice crunch. Broccoli is another great option. It pairs well with BBQ flavors. You can also swap in seasonal vegetables. Think carrots in the fall or asparagus in spring. This keeps the meal fresh and exciting all year round. Don’t be afraid to play with flavors. Different BBQ sauces can change the whole dish. Try a smoky sauce for a bold taste. A sweet sauce adds a nice glaze. You can also add spice blends for some heat. Paprika gives warmth, while cayenne pepper adds a kick. Mix and match to find your favorite flavor profile. To keep your BBQ chicken and sweet potatoes fresh, place leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. Store them in the fridge. Leftovers can last up to 3-4 days. If you want to save some for later, freeze the leftovers. Place them in freezer-safe bags. Remove as much air as possible before sealing. This helps avoid freezer burn. When you are ready to eat them, thaw overnight in the fridge. To reheat, bake in the oven at 350°F (175°C) until heated through. This keeps the chicken juicy and the sweet potatoes soft. You can also use a microwave for quick reheating. Just be sure to cover the container to keep the moisture in! Yes, you can prep some parts ahead of time. Chop the sweet potatoes, peppers, and onions a day before. Store them in the fridge in a sealed bag. You can also marinate the chicken in the BBQ sauce overnight. This makes cooking quick and easy on the day you want to serve it. This meal pairs well with simple sides. Try a green salad for freshness. Corn on the cob adds sweetness. You can also serve some garlic bread for a nice crunch. If you want something warm, baked beans work great too. The best way is to check the internal temperature. Use a meat thermometer to ensure it reaches 165°F (75°C). This guarantees the chicken is safe and juicy. If you don’t have a thermometer, check that the juices run clear when you cut into it. Sure! You can grill the chicken for a smoky flavor. Cook the sweet potatoes on the grill in a basket. If you prefer slow cooking, place everything in a slow cooker. Cook on low for about 6 hours. Both methods will give a tasty twist to this dish. In this blog post, we explored how to make a delicious BBQ Chicken Sweet Potato Sheet Pan meal. We covered the main ingredients, prep, and cooking steps. I shared tips for perfecting flavor and presentation. You can even substitute proteins or vegetables for variety. Remember to store leftovers properly to enjoy later. This dish is simple and tasty, making it a great choice for busy nights. Enjoy cooking, and don't hesitate to make it your own!

BBQ Chicken Sweet Potato Sheet Pan

Elevate your dinner game with this easy BBQ Chicken Sweet Potato Sheet Pan recipe! Combining juicy chicken thighs with sweet potatoes and colorful bell peppers, this one-pan meal is packed with flavor and nutrition. Perfect for busy weeknights, this dish comes together in just 40 minutes. Click through to discover full instructions and tips to make your meal prep a breeze! Your taste buds will thank you!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and diced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, chopped

1 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the diced sweet potatoes, sliced bell peppers, and chopped red onion. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.

      Spread the vegetable mixture evenly on a large sheet pan as the base layer.

        In the same bowl, add the chicken thighs and pour half of the BBQ sauce over them. Toss to coat the chicken evenly.

          Place the chicken thighs on top of the vegetables on the sheet pan. Brush the remaining BBQ sauce over the chicken for extra flavor.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the sweet potatoes are tender.

              Optional: To achieve a charred texture, broil the dish for an additional 3-5 minutes, keeping a close eye to avoid burning.

                Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4