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BBQ Sheet-Pan Chicken

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
  • 1 tablespoon olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup BBQ sauce (Halal-friendly, check the label for no alcohol or pork ingredients)
  • 2 cups baby potatoes, halved
  • 1 cup carrots, sliced into rounds
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • A squeeze of lemon juice (optional, for serving)

Ingredient Highlights

  • Chicken Thighs: Chicken thighs are juicy and tender, making them perfect for roasting. Their skin crisps up in the oven, adding a delicious texture to the dish.
  • BBQ Sauce: The BBQ sauce is the star of the dish, giving the chicken and veggies a rich, smoky flavor. Choose a Halal-friendly BBQ sauce to ensure it meets dietary requirements.
  • Vegetables: Baby potatoes, carrots, and bell peppers are hearty and pair perfectly with the BBQ flavor, providing a balance of sweetness and earthiness.
  • Olive Oil: Olive oil helps roast the vegetables and chicken evenly, adding a subtle richness to the dish.

Instructions

Prepare the Ingredients for BBQ Sheet-Pan Chicken:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Rub them with olive oil and season them with garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Set them aside to marinate for a few minutes.
  3. Prepare the Vegetables: Wash and slice the baby potatoes in half. Cut the carrots into rounds and the bell peppers into strips. Place all the vegetables in a large mixing bowl and drizzle with a little olive oil, tossing to coat. Season with salt and pepper.

Assemble the BBQ Sheet-Pan Chicken:

  1. Arrange the Chicken and Vegetables: Arrange the seasoned chicken thighs in the center of the sheet pan. Spread the prepared vegetables around the chicken, making sure everything is evenly spaced and not overcrowded.
  2. Coat with BBQ Sauce: Brush the chicken thighs generously with BBQ sauce, making sure the sauce covers the chicken evenly. If you like a more intense flavor, you can also drizzle some BBQ sauce over the vegetables.

Roast the BBQ Sheet-Pan Chicken:

  1. Bake in the Oven: Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
  2. Check for Doneness: While the chicken is roasting, check the vegetables. If they’re done before the chicken, you can remove them from the pan and set them aside to prevent overcooking.

Finishing Touches:

  1. Rest the Chicken: Once the chicken is fully cooked, remove the sheet pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute and ensures tender, moist chicken.
  2. Garnish and Serve: Garnish the chicken with freshly chopped parsley and a squeeze of lemon juice for a refreshing touch. Serve the BBQ Sheet-Pan Chicken with the roasted vegetables on the side.

Nutrition