Sheet Pan Barbecue Chicken and Vegetables
A delicious and easy sheet pan meal featuring juicy barbecue chicken and a medley of roasted vegetables, perfect for a weeknight dinner.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1/2 cups) barbecue sauce
- (2) medium bell peppers
- (1) medium red onion
- (2) medium zucchinis
- (2 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) smoked paprika
- (1/2 teaspoons) salt
- (1/2 teaspoons) black pepper
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
In a large bowl, combine 4 chicken thighs and 1/2 cup barbecue sauce. Toss to coat the chicken evenly and set aside.
- 3
Chop 2 medium bell peppers, 1 medium red onion, and 2 medium zucchinis into bite-sized pieces.
- 4
In another bowl, mix the chopped vegetables with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until well coated.
- 5
Spread the coated vegetables in a single layer on a large sheet pan.
- 6
Place the marinated chicken thighs on top of the vegetables.
- 7
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74 °C).
- 8
Remove from the oven and let it rest for 5 minutes before serving.
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