BBQ Sheet-Pan Chicken

BBQ sauce and chicken go together like peanut butter and jelly: an undeniable classic combo that hits the mark every single time. We love BBQ chicken on pizza, on sliders, in dip, and, of course, on the grill. And no matter the season, BBQ chicken is a clear #winner winner chicken dinner. Here’s how we put together an easy sheet-pan dinner with juicy chicken, loads of sweet–smoky flavor, and plenty of vegetables to complete the meal.

Double BBQ flavor:
A quick saucy rub of chili powder, garlic powder, BBQ sauce, and olive oil gives bone-in skin-on chicken thighs a concentrated boost of BBQ flavor. (If you have time, you can marinate the chicken at this stage for up to 12 hours in the refrigerator.) While the chicken starts roasting, the remaining BBQ sauce gets dressed up with equal parts Dijon mustard and honey. This tangy-sweet glaze is brushed all over the chicken and then starts to caramelize on the chicken during the last 20 minutes of cooking.

The timing:
Start cooking the chicken skin side down. During the first 25 minutes, the fat in the chicken skin will start to render, and the sweet potato chunks will start cooking in all of those tasty, schmaltzy juices. Once the chicken has been brushed all over with our dressed up BBQ sauce, we add broccoli florets too. Over the next 20 minutes, the broccoli will roast to crisp-tender perfection, the sweet potatoes will brown, and the barbecue sauce will glaze the chicken.

Did you try this recipe? Let us know in the comments!