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- 4 bone-in, skin-on chicken thighs - 1 cup BBQ sauce (your favorite brand) - 2 bell peppers (1 red, 1 yellow), sliced - 1 medium zucchini, sliced - 1 cup cherry tomatoes, halved - 1 red onion, sliced into wedges - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish You can swap chicken thighs for drumsticks or breasts. Both work well. If you lack BBQ sauce, try a homemade mix of ketchup and honey. For veggies, use any colorful mix you like. Carrots or broccoli can add crunch. If you want a different taste, change bell peppers for asparagus or snap peas. When picking veggies, look for bright colors and firm textures. Check bell peppers for smooth skin. Avoid any with soft spots. For zucchini, choose ones that feel heavy for their size. Cherry tomatoes should smell sweet and have a shiny surface. Always buy fresh, seasonal produce for the best flavor. Start by washing the vegetables. This keeps them clean and safe to eat. Slice the bell peppers into strips. Use one red and one yellow for color. Next, slice the zucchini into rounds. Cut the cherry tomatoes in half. Finally, slice the red onion into wedges. In a big bowl, mix the veggies with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure every piece is coated well. Spread the mixture on one half of the baking sheet. Now, grab the chicken thighs. Pat them dry using paper towels. This step helps the skin get crispy. Season both sides with salt and pepper. After that, place the chicken on the other half of the baking sheet. Brush BBQ sauce generously over the top of each thigh. Save some sauce for later to add more flavor. Preheat your oven to 425°F (220°C). Once ready, put the baking sheet in the oven. Bake for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). This ensures it is safe to eat. Halfway through, take the pan out. Brush the reserved BBQ sauce on the chicken again. This adds extra taste. Return it to the oven to finish cooking. After baking, let the chicken sit for a few minutes. This helps the juices settle. Finally, sprinkle fresh parsley on top before serving. To get crispy chicken skin, start with dry chicken. Pat your chicken thighs with paper towels. This helps to remove moisture. Moisture makes the skin soggy. Next, season the chicken well with salt and pepper. You can also add garlic powder for extra flavor. Finally, brush on BBQ sauce right before baking. This creates a yummy glaze that crisps up nicely in the oven. Choosing the right BBQ sauce can make or break your dish. I recommend using a sauce that you love. Sweet sauces work well, but tangy ones add a nice kick. If you want something unique, try a chipotle BBQ sauce. It will give your chicken a smoky flavor that pairs great with veggies. Always keep some extra sauce on hand for basting during cooking. The key to juicy chicken is the right cooking temperature. Preheat your oven to 425°F (220°C). This high heat helps the chicken cook fast and keeps it juicy. Bake the chicken for 25-30 minutes. Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C). If you have larger pieces, you may need to cook longer. Adjust the time based on your oven and the size of your chicken. {{image_2}} You can mix and match veggies for your sheet pan BBQ chicken. Try carrots for sweetness or broccoli for crunch. Snap peas add a fresh bite, too. Even sweet corn can work well. Just keep the cooking time in mind. Some veggies cook faster than others. Always cut them into similar sizes to cook evenly. If you want a smoky flavor, try grilling the chicken and veggies. Just marinate them in the BBQ sauce first. Cook them on a medium heat grill for about 20-25 minutes. You can also use an air fryer. It cooks faster and gives a nice crisp. Set your air fryer to 375°F (190°C) and cook for about 20 minutes, flipping halfway through. To boost flavor, try different marinades. A mix of soy sauce and honey gives a sweet and salty taste. You can also add chipotle for a spicy kick. Mix your BBQ sauce with mustard or honey for a twist. Just brush it on before cooking. Experiment with flavors you love, and make this dish your own! After your meal, let the chicken and veggies cool. Place them in an airtight container. This keeps them fresh. Store the container in the fridge. Use the leftovers within three days for best taste. To reheat, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes. Check that the chicken is hot all the way through. You can freeze leftovers for later. Wrap the chicken and veggies tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. They will last up to three months in the freezer. To eat, thaw in the fridge overnight before reheating. Yes, you can use boneless chicken. Boneless thighs or breasts work well. Just adjust the cooking time. Boneless chicken cooks faster, so check it at 20 minutes. The key is to ensure it reaches 165°F for safety. You can serve BBQ chicken with many sides. Rice or quinoa pairs nicely. A simple salad adds a fresh crunch. You might also enjoy cornbread or baked potatoes. Feel free to add your favorite dips, too! Leftovers stay good for about 3 to 4 days. Store them in an airtight container. For best taste, eat them within this time. If you want to keep them longer, consider freezing. This blog post covered all you need for BBQ chicken and rainbow veggies. We discussed key ingredients, smart substitutions, and tips for fresh veggies. You learned step-by-step prep for your chicken and baking methods. I shared tricks for crispy skin and the best BBQ sauces. We explored cooking variations and how to store leftovers. Remember, cooking is fun and tasty. Experiment with flavors and enjoy your meals!

Sheet Pan BBQ Chicken & Rainbow Veggies

Discover the deliciousness of Sheet Pan BBQ Chicken & Rainbow Veggies! This simple and vibrant recipe features juicy chicken thighs coated in your favorite BBQ sauce paired with a colorful mix of bell peppers, zucchini, cherry tomatoes, and red onion. Perfect for a quick weeknight dinner, this meal is both easy to make and packed with flavor. Click through for step-by-step instructions and bring this tasty dish to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup BBQ sauce (your favorite brand)

2 bell peppers (1 red, 1 yellow), sliced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

1 red onion, sliced into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

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

    In a large mixing bowl, toss the sliced bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread the vegetables in an even layer on one half of the prepared baking sheet.

      Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the chicken on the other half of the baking sheet.

        Brush a generous amount of BBQ sauce on the top of each chicken thigh. Reserve some sauce for later.

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

            Halfway through cooking, take the pan out of the oven and spread the reserved BBQ sauce over the chicken again for extra flavor, then return to the oven to finish cooking.

              Once cooked, remove from the oven and let the chicken rest for a few minutes.

                Garnish the chicken and veggies with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings