Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans & Corn
Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans, and Corn is a complete one-pan dinner featuring juicy barbecue-glazed chicken and perfectly roasted vegetables. Easy to prepare, flavorful, and ideal for busy weeknights.
Servings: 4 servings
Calories: 744kcal
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
Serving: 1serving | Calories: 744kcal | Carbohydrates: 71g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1290mg | Potassium: 1565mg | Fiber: 8g | Sugar: 26g | Vitamin A: 1009IU | Vitamin C: 50mg | Calcium: 87mg | Iron: 4mg