Sheet Pan BBQ Chicken Thighs and Vegetables
Juicy bone-in chicken thighs with a sticky sweet heat BBQ glaze, tender sweet potatoes, fresh green beans, and red onion. This easy sheet pan dinner uses precut potatoes for quick prep and cooks the whole meal together on one large pan.
Servings 3
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 pound fresh peeled and cubed sweet potatoes
- 1 pound fresh green beans trimmed
- 1 red onion cut into small chunks
- 4 tablespoons olive oil divided
- 2 teaspoons salt pepper, and garlic seasoning blend, divided, or to taste
- 1½ teaspoons smoked paprika divided
- ½ teaspoon Creole Seasoning or to taste
- 1½ tablespoons Chicken Seasoning or to taste
- ½ cup BBQ Sauce
Instructions
- Preheat oven to 425°F. Line a very large, broiler-safe rimmed sheet pan with lightly greased aluminum foil.
- Toss sweet potatoes with 1 tablespoon olive oil, 1 teaspoon salt-pepper-garlic blend, ½ teaspoon smoked paprika, and the Creole seasoning. Spread on the pan.
- Toss chicken with 2 tablespoons olive oil, the BBQ rub, and the remaining 1 teaspoon smoked paprika, seasoning underneath the skin as well. Arrange skin side up over the sweet potatoes. Roast for 25 minutes.
- Meanwhile, toss green beans and onion with the remaining 1 tablespoon olive oil and 1 teaspoon salt-pepper-garlic blend.
- Remove the pan from the oven and temporarily transfer chicken to a plate reserved for partially cooked chicken. Gently mix green beans and onion with the sweet potatoes. Return chicken to the pan and brush with BBQ sauce. Wash the plate before reusing.
- Roast for about 20 more minutes, until vegetables are cooked to your liking and chicken reaches at least 165°F in the thickest part, away from bone. My chicken reached 175°F.
- Broil for up to about 5 minutes, checking after 1–2 minutes and watching closely, until the sauce is sticky and glazed. Rest chicken for 5 minutes before serving.
Notes
Notes
- Seasoning measurements are estimates; the original dish was seasoned by eye. Adjust for your preferred flavor and the salt content of your blends.
- Sweet potatoes will be very tender but hold their shape. Green beans will be tender-crisp, and onions will be soft.
- Cooking time varies with thigh size, potato cube size, pan crowding, and your oven. Remove finished vegetables if the chicken needs longer.