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- 4 chicken thighs, skin-on - 2 cups baby potatoes, halved - 1 red onion, sliced into wedges - 1 bell pepper (any color), sliced - 1 cup broccoli florets - 1 cup BBQ sauce (your choice) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish The ingredients here create a great mix of flavors. The chicken thighs give a juicy and rich taste. Baby potatoes add a nice bite, while the onion and bell pepper bring sweetness. Broccoli adds color and crunch. For seasoning, BBQ sauce is key. It adds a smoky and sweet touch that works well with the chicken. Olive oil helps to roast the veggies perfectly. Garlic powder and smoked paprika give depth to the dish. Use salt and pepper to enhance all the flavors. I love to finish with fresh cilantro. It adds a bright taste and makes the dish look great. You can find the full recipe to make this dish at home. 1. Preheat your oven to 425°F (220°C). This will help cook everything evenly. 2. Line a large sheet pan with parchment paper. It makes cleanup a breeze. 3. In a big bowl, add baby potatoes, red onion, bell pepper, and broccoli. 4. Drizzle with olive oil. Add garlic powder, smoked paprika, salt, and pepper. 5. Toss the veggies until they are all coated in the oil and seasonings. 6. Spread the seasoned veggies evenly on the sheet pan. Leave enough room for the chicken. 1. Pat the chicken thighs dry with paper towels. This helps the skin get crispy. 2. Season both sides of the chicken with salt and pepper. This adds great flavor. 3. Place the chicken thighs on the sheet pan next to the veggies. Skin side should be up. 4. Brush BBQ sauce over the chicken thighs. Save some sauce for later. 1. Place the sheet pan in the preheated oven. Bake for 25-30 minutes. 2. Check the chicken’s internal temperature; it should reach 165°F (75°C). 3. In the last 5 minutes, brush more BBQ sauce on the chicken. This gives it a nice glaze. 4. Once done, take it out of the oven. Let it rest for a few minutes. 5. Garnish with fresh cilantro before serving. For the full recipe, check the details above. To get crispy skin on your BBQ chicken, start by drying the chicken thighs well. Patting them dry helps the skin crisp up nicely. Season with salt and pepper before applying any sauce. Bake at 425°F for about 25-30 minutes. For chicken thighs, this time works best. Always check the internal temperature. You want it to reach 165°F. When choosing veggies for your sheet pan meal, go for sturdy ones like baby potatoes, bell peppers, and broccoli. They hold up well when roasting. Cut them into even sizes to ensure they cook at the same rate. For tender and crispy veggies, toss them in olive oil and seasonings. Spread them out on the pan without crowding. This way, they roast instead of steam. For a beautiful presentation, use a large platter. Arrange the BBQ chicken and roasted veggies nicely. Drizzle the remaining BBQ sauce over the top. A sprinkle of fresh cilantro adds color and flavor. Serve with sides like rice, corn, or a fresh salad for a complete meal. Enjoy your delicious creation! Check out the Full Recipe for more details. {{image_2}} You can change up the proteins in this dish. Try chicken breasts or drumsticks instead of thighs. Both work well and cook nicely. If you want something different, you can use pork or tofu. These swaps keep it exciting. For veggies, think about the season. Use zucchini in summer or root veggies in winter. You can also mix in green beans or asparagus for a fresh touch. The key is to choose vegetables that you enjoy and that roast well. BBQ sauce is where the magic happens! You can pick a sauce that fits your mood. Go spicy for a kick or sweet for a classic taste. Tangy sauces can also add a fun twist. You can even mix sauces to create your own unique flavor blend. Adding herbs and spices will elevate your dish. Consider using fresh rosemary or thyme to add a nice aroma. A sprinkle of cayenne pepper can bring in some heat. Don't be shy to play around with flavors! Try adding garlic or onion powder for an extra zing. The options are endless, and it’s all about what you love. For a complete guide, check out the Full Recipe for more ideas. To store leftover BBQ chicken and vegetables, let them cool first. Place the chicken and veggies in airtight containers. This keeps them fresh for up to four days in the fridge. If you want to enjoy them later, you can freeze them. Just make sure to wrap them tightly in foil or use freezer bags. They will stay good for about three months in the freezer. For reheating, you can use the oven or microwave. If you use the oven, set it to 350°F (175°C). Heat for about 15-20 minutes until warm. If you use the microwave, place the chicken and veggies on a microwave-safe plate. Heat in short bursts of 1-2 minutes, checking often. Preparing in advance can save time on busy weeknights. You can chop the vegetables and season them ahead. Store them in the fridge for up to two days. This way, you can just pop everything on the sheet pan when you're ready to cook. For freezing options, you can assemble the chicken and veggies on a sheet pan. Cover it well and place it in the freezer. When you’re ready to cook, just take it out and bake it straight from frozen. This makes dinner quick and easy, even on the busiest nights. For full details, check the Full Recipe. You can check if chicken is cooked by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you do not have a thermometer, cut into the thickest part of the chicken. The meat should be white, with no pink. If it is still pink, cook it longer until done. Yes, you can use skinless chicken thighs. They will still be tasty but may not get as crispy. If you prefer a crispy texture, consider broiling the chicken for a few minutes at the end of cooking. Sheet pan BBQ chicken goes well with many sides. Here are some great options: - Corn on the cob - Coleslaw - Baked beans - Rice or quinoa - A simple green salad You can store leftover sheet pan BBQ chicken in the fridge for up to four days. Keep it in an airtight container. If you want to keep it longer, freeze it for up to three months. Make sure to let it cool before freezing. Reheat in the oven or microwave. For the full recipe, check out the detailed instructions above! This blog post guided you through a simple BBQ chicken and vegetable recipe. We covered ingredients, step-by-step instructions, and helpful tips for success. Remember to choose your favorite BBQ sauce and adjust seasonings to your taste. You can mix in different proteins and veggies for variety. Storing leftovers properly will help you enjoy these tasty meals later. Now, it's time to gather your ingredients and try this easy recipe. You’ll impress your family with a delicious dinner. Enjoy your cooking adventure!

Sheet Pan BBQ Chicken

Discover the ultimate Sheet Pan BBQ Chicken Delight that will make weeknight dinners a breeze! This easy recipe combines juicy chicken thighs and colorful veggies all roasted to perfection with your favorite BBQ sauce. In just 40 minutes, you can create a mouthwatering meal that will impress your family and friends. Click to explore the full recipe and get ready to enjoy a delicious, hassle-free dinner!
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Ingredients
  

4 chicken thighs, skin-on

2 cups baby potatoes, halved

1 red onion, sliced into wedges

1 bell pepper (any color), sliced

1 cup broccoli florets

1 cup BBQ sauce (your choice)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the baby potatoes, red onion, bell pepper, and broccoli. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Toss until all the vegetables are evenly coated.

      Place the seasoned veggies evenly on the sheet pan, creating enough space for the chicken.

        Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.

          Place the chicken thighs on the sheet pan, skin side up, alongside the veggies.

            Brush a generous amount of BBQ sauce over the chicken thighs, reserving some for later.

              Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/75°C) and the skin is crispy.

                In the last 5 minutes of baking, brush additional BBQ sauce over the chicken for extra flavor and glaze.

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

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

                      - Presentation Tips: For a colorful presentation, serve the BBQ chicken and roasted vegetables on a large platter. Drizzle with remaining BBQ sauce and top with a few sprigs of cilantro for a fresh look.