BBQ Sheet-Pan Chicken
BBQ sauce and chicken form a classic pairing that delivers a delightful taste experience every time. Whether enjoyed on pizza, in sliders, or straight off the grill, BBQ chicken remains a perennial favorite. Regardless of the season, this dish shines as a true #winner winner chicken dinner. Here, we present a straightforward sheet-pan recipe featuring succulent chicken, rich sweet-smoky flavors, and an array of vegetables that complete the meal beautifully.
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 medium sweet potatoes scrubbed and cut into 1-inch chunks
- 1 head of broccoli cut into florets
- 2 Tbsp. plus 1 1/2 tsp. extra-virgin olive oil divided
- 1/2 cup BBQ sauce divided
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 tsp. kosher salt plus additional for seasoning
- 1/4 tsp. freshly ground black pepper plus more to taste
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- Lime wedges for serving (optional)
Instructions
- Step 1
- Begin by placing a rack in the center of your oven and preheating it to 425°F (220°C). On a baking sheet, combine the sweet potato chunks with 1 tablespoon of olive oil. Season with kosher salt and black pepper, tossing to coat evenly.
- Step 2
- In a large mixing bowl, blend the chili powder, garlic powder, 3 tablespoons of BBQ sauce, 1 1/2 teaspoons of olive oil, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Add the chicken thighs to the mixture, tossing well to ensure they are thoroughly coated. Position the chicken, skin side down, on the baking sheet alongside the seasoned potatoes. Clean out the mixing bowl and set it aside for later use.
- Step 3
- Roast the chicken and sweet potatoes in the preheated oven for approximately 25 minutes, or until the chicken skin and potatoes begin to brown.
- Step 4
- While the chicken and potatoes are roasting, return to the mixing bowl and add the broccoli florets. Drizzle the remaining tablespoon of olive oil over the broccoli, seasoning with additional salt and pepper. In a separate small bowl, whisk together the Dijon mustard, honey, and the remaining 5 tablespoons of BBQ sauce.
- Step 5
- Once the initial roasting is complete, brush half of the mustard mixture over the chicken. Carefully turn the chicken thighs and apply the remaining mustard glaze. Add the seasoned broccoli to the baking sheet, stirring it in with the sweet potatoes for an even distribution.
- Step 6
- Continue baking the chicken and vegetables for an additional 20 minutes, or until the vegetables are tender and the chicken is fully cooked. For serving, consider adding lime wedges on the side for a fresh touch, if desired.