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Easy Crispy Sheet Pan BBQ Chicken Recipe with Roasted Veggies

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A quick and easy sheet pan recipe featuring crispy, juicy BBQ chicken thighs roasted alongside vibrant vegetables for a flavorful and comforting dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1/2 cup BBQ sauce (e.g., Sweet Baby Ray’s)
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, cut into half-moons
  • 1 red onion, cut into wedges
  • 1 cup baby carrots
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley or cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
  3. In a large bowl, toss the sliced bell peppers, zucchini, red onion wedges, and baby carrots with olive oil, a pinch of salt, and black pepper until evenly coated.
  4. Spread the veggies out in an even layer on a large rimmed sheet pan. Nestle the chicken thighs skin-side up on top of the veggies, leaving space for heat circulation.
  5. Roast in the oven for 25 minutes.
  6. Remove the pan from the oven and brush the chicken thighs generously with BBQ sauce.
  7. Return the pan to the oven and roast for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is sticky and crispy. The veggies should be tender and slightly caramelized.
  8. Let the chicken rest for 5 minutes once out of the oven. Sprinkle with fresh parsley or cilantro if desired.
  9. Serve the chicken with a generous helping of roasted veggies, spooning any pan juices over the top.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Apply BBQ sauce midway through roasting to avoid burning. Rotate pan halfway through cooking for even browning. Tent veggies with foil if they roast faster than chicken. Use bone-in, skin-on thighs for best texture and flavor. Leftovers reheat best in oven to maintain crispiness.

Nutrition

Keywords: BBQ chicken, sheet pan dinner, roasted vegetables, easy chicken recipe, crispy chicken thighs, weeknight dinner, family meal

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