This Sheet Pan BBQ Chicken Thighs dinner is a simple, hearty meal that brings bold barbecue flavor together with classic roasted vegetables. It’s a taste of summer any time of the year! It’s meaty and delish, and the best part is there’s minimal cleanup because it’s a sheet pan meal.
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With juicy chicken thighs, baby taters, and plenty of veg, this is a one sheet pan meal. Everything cooks together in the oven, making this recipe efficient and reliable. The chicken develops a sticky, caramelized BBQ flavor while the vegetables roast to perfection. It’s an ideal option for busy evenings, meal prep, or feeding the whole family with minimal effort.
Ingredients
- Bone-in, skin-on chicken thighs – I like to trim some of the extra skin and fat.
- Baby potatoes, halved – Red or any color potatoes are fine. Halve them if they’re larger.
- Green beans, trimmed – Snap the stem end and cut longer ones in half.
- Cobs of corn – Cut in half or even thirds if they’re big.
- BBQ sauce – Use your favorite homemade or store-bought sauce.
- Olive oil – Or any other cooking oil.
- Spices – Garlic powder, paprika, salt and pepper.
- Optional garnish: chopped fresh parsley
How to Make Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans, and Corn
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper or foil for easy cleanup. A rimmed, heavy sheet pan is important here so the rendered chicken fat doesn’t spill and the vegetables roast instead of steaming.
Add the halved baby potatoes to one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, then sprinkle with garlic powder, salt, and pepper. Toss well and spread them cut-side down when possible so they brown and become fork-tender as they roast.
Place the chicken thighs in the center of the pan, skin-side up. Pat the skin dry with paper towels first so it crisps instead of steaming. Season lightly with salt, pepper, and paprika, then brush both sides generously with BBQ sauce for even coverage and better caramelization.
Add the green beans and corn to the remaining space on the pan. Drizzle with the remaining olive oil and season lightly with salt. Keep the vegetables in a single layer so they roast evenly instead of releasing moisture.
Transfer the sheet pan to the oven and bake for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F, the skin is deeply golden, and the potatoes are tender when pierced with a fork. An instant-read thermometer helps prevent overcooking the chicken.
For extra caramelization, move the pan under the broiler for 2 to 3 minutes, broiling just until the chicken skin bubbles and darkens slightly. Watch closely during this step, as BBQ sauce can burn quickly.
Remove from the oven and let everything rest for 5 minutes before serving. This allows the juices to redistribute in the chicken and keeps the vegetables from drying out. Garnish with chopped parsley if desired.
Chef Jenn’s Tips
- Use bone-in, skin-on thighs for the juiciest results and best flavor.
- If your BBQ sauce is very thick, thin it slightly with a tablespoon of water for easier brushing.
- Rotate the pan halfway through baking if your oven has hot spots.
- For crisper potatoes, cut them evenly and avoid overcrowding.
Serving Suggestions
Serve this sheet pan BBQ chicken with extra barbecue sauce on the side and a simple green salad or creamy coleslaw. It also pairs well with cornbread or dinner rolls to soak up the extra sauce and juices. Don’t forget a delish bite of something sweet for dessert!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave in short intervals until hot.
Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans & Corn
Equipment
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1½ pounds baby potatoes halved
- 12 ounces green beans trimmed
- 3 cobs of corn
- 3/4 cup BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
optional garnish
- fresh parsley chopped
Instructions
- Preheat the oven to 400°F and line a large rimmed sheet pan with parchment or foil.
- Toss the halved baby potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Arrange them on one-third of the pan.
- Place the chicken thighs in the center of the pan. Season both sides with salt, pepper, and paprika, then brush generously with BBQ sauce.
- Add the green beans and corn to the remaining space. Drizzle with the remaining olive oil and season lightly with salt.
- Bake for 30–35 minutes, until chicken reaches 165°F and vegetables are tender.
- Broil the chicken for 2–3 minutes for extra caramelization, if desired.
- Garnish with parsley and serve.
Notes
Chef Jenn’s Tips
- Use bone-in, skin-on thighs for the juiciest results and best flavor.
- If your BBQ sauce is very thick, thin it slightly with a tablespoon of water for easier brushing.
- Rotate the pan halfway through baking if your oven has hot spots.
- For crisper potatoes, cut them evenly and avoid overcrowding.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.