Sheet Pan BBQ Chicken Dinner with Corn and Bell Peppers

Sheet Pan BBQ Chicken Dinner with Corn and Bell Peppers

Sticky BBQ chicken thighs roast alongside corn and bell peppers on one pan for an easy weeknight dinner.

Total 55 min Makes 4 servings Calories 560/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Bone-in chicken thighs get brushed with barbecue sauce and roasted until the skin caramelizes, while corn and bell peppers soften and char slightly in the same pan drippings. A second brush of sauce near the end builds a glossy, tangy crust. It's a low-fuss dinner with minimal cleanup, suited for busy weeknights or casual backyard-style meals any time of year.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 1/2 cups barbecue sauce, divided
  • 2 tablespoons olive oil
  • 4 ears corn, husked and cut into thirds
  • 2 bell peppers, sliced into wide strips
  • 1 red onion, cut into wedges
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil for easy cleanup.

  2. Pat the chicken thighs dry and arrange them on one side of the sheet pan, skin side up.

  3. In a large bowl, toss the corn, bell peppers, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper.

  4. Spread the seasoned vegetables over the remaining space on the sheet pan.

  5. Brush the chicken thighs generously with 3/4 cup of the barbecue sauce.

  6. Roast for 25 minutes, then stir the vegetables and rotate the pan.

  7. Brush the chicken with the remaining barbecue sauce and continue roasting until the chicken reaches an internal temperature of 175°F and the skin is caramelized, 15 to 20 minutes more.

  8. Remove the pan from the oven and let the chicken rest for 5 minutes.

  9. Sprinkle with chopped parsley and serve the chicken alongside the roasted corn and bell peppers.

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★ 3.9 (1)

Sheet Pan BBQ Chicken Dinner with Corn and Bell Peppers

Bone-in chicken thighs get brushed with barbecue sauce and roasted until the skin caramelizes, while corn and bell peppers soften and char slightly in the same pan drippings. A second brush of sauce near the end builds a glossy, tangy crust. It's a low-fuss dinner with minimal cleanup, suited for busy weeknights or casual backyard-style meals any time of year.

55 min 4 servings 560 cal

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 1/2 cups barbecue sauce, divided
  • 2 tablespoons olive oil
  • 4 ears corn, husked and cut into thirds
  • 2 bell peppers, sliced into wide strips
  • 1 red onion, cut into wedges
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. 1

    Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil for easy cleanup.

  2. 2

    Pat the chicken thighs dry and arrange them on one side of the sheet pan, skin side up.

  3. 3

    In a large bowl, toss the corn, bell peppers, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper.

  4. 4

    Spread the seasoned vegetables over the remaining space on the sheet pan.

  5. 5

    Brush the chicken thighs generously with 3/4 cup of the barbecue sauce.

  6. 6

    Roast for 25 minutes, then stir the vegetables and rotate the pan.

  7. 7

    Brush the chicken with the remaining barbecue sauce and continue roasting until the chicken reaches an internal temperature of 175°F and the skin is caramelized, 15 to 20 minutes more.

  8. 8

    Remove the pan from the oven and let the chicken rest for 5 minutes.

  9. 9

    Sprinkle with chopped parsley and serve the chicken alongside the roasted corn and bell peppers.