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- 4 chicken thighs (boneless, skinless) - 2 large sweet potatoes, cut into wedges - 1 red bell pepper, sliced - 1 yellow onion, sliced The main ingredients for this dish are simple yet flavorful. Chicken thighs are juicy and tender, perfect for BBQ. Sweet potatoes add a natural sweetness. The red bell pepper and yellow onion bring in a nice crunch and color. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste The spices enhance the dish’s taste. Olive oil helps everything cook well. Garlic powder gives a nice kick. Paprika adds a touch of warmth. Don’t forget to season with salt and pepper to bring out all the flavors. - Favorite brands - Homemade versions You can use your favorite BBQ sauce. There are many brands to choose from. If you want to make your own, combine ketchup, vinegar, and brown sugar for a quick mix. Homemade BBQ adds a special touch and lets you control the flavors. First, you need to preheat your oven to 425°F (220°C). This high heat helps the chicken and sweet potatoes cook well. While the oven heats, prepare the sweet potatoes. Take two large sweet potatoes and cut them into wedges. Aim for similar sizes so they cook evenly. Next, grab a large bowl. Add the sweet potato wedges along with sliced red bell pepper and yellow onion. Drizzle two tablespoons of olive oil over the veggies. Season with one teaspoon of garlic powder, one teaspoon of paprika, and salt and pepper to taste. Toss everything well to coat the vegetables evenly. In the same bowl, take your four boneless, skinless chicken thighs. Pour one cup of your favorite BBQ sauce over them. Make sure each piece is fully covered with the sauce for the best flavor. Now, it’s time to arrange everything. Spread the sweet potato and veggie mix in a single layer on a large sheet pan. Nestle the BBQ-coated chicken thighs in the center among the veggies. This setup allows the flavors to blend while cooking. Roast the dish in your preheated oven for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F and the sweet potatoes to be tender. If you like a nice char, turn on the broiler for 2-3 minutes at the end. This step caramelizes the veggies and enhances the chicken's flavor. Once done, let it rest for a few minutes before serving. Finish with a sprinkle of fresh parsley for a pop of color. To check if the chicken is done, use a meat thermometer. The safe internal temperature is 165°F. Insert the thermometer into the thickest part of the thigh. If it reads 165°F, your chicken is ready. For sweet potato tenderness, you can poke a wedge with a fork. If it slides in easily, they are done. You want them soft but not mushy. To add more flavor, consider using spices like cumin or chili powder. These spices can give your dish a nice kick. You can also mix in some fresh herbs like thyme or rosemary for a fresh touch. For BBQ sauce, you can experiment with different brands. Look for one with a balance of sweet and tangy. If you want to make your own, mix ketchup, honey, and a bit of vinegar. Using the broiler helps to create a nice char on the chicken. After baking, turn on the broiler for 2-3 minutes. Keep a close eye to avoid burning. The broiler cooks fast, so stay nearby. This step adds a great texture and flavor to your dish. {{image_2}} You can use chicken breast instead of thighs. Chicken breast cooks faster and is leaner. Just remember to reduce the cooking time. You can also switch to other meats like pork or turkey. Pork chops work well for a juicy option. Turkey thighs are great if you want a hearty flavor. Each meat brings its own taste, so feel free to experiment. You can include other vegetables to mix things up. Try adding broccoli, zucchini, or carrots. Each veggie gives a different flavor. You can also adjust the taste by using sweeter or spicier vegetables. For example, add jalapeños for heat or butternut squash for sweetness. Changing the veggies can make this dish new every time. Exploring regional BBQ sauces can change the whole dish. You might try a tangy vinegar sauce from the Carolinas or a sweet Kansas City style. Each sauce has a unique taste. Homemade sauce options let you control the flavor. Mix ketchup, brown sugar, and apple cider vinegar for a quick sauce. You can even add your favorite spices to create your own special blend. To keep your BBQ chicken sweet potato wedges fresh, store them properly. First, let the dish cool to room temperature. Then, place the leftovers in an airtight container. This helps to keep moisture in and flavors intact. You may want to separate the chicken from the sweet potatoes if you prefer. Use glass or plastic containers that seal tightly. This keeps the food fresh for up to 3 days in the fridge. When you are ready to enjoy your leftovers, reheating is key. You can use an oven or microwave. If you use the oven, preheat it to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Cover them with foil to keep moisture in. Bake for about 15-20 minutes until heated through. If you choose the microwave, heat in short bursts. Check every minute to avoid drying out the food. Adding a splash of water before covering can help add moisture. Freezing is a great way to save this dish for later. You can freeze the entire meal or just the chicken and sweet potatoes. For best results, wrap the food tightly in plastic wrap or use freezer-safe containers. This prevents freezer burn. When you want to eat it, move it to the fridge to thaw overnight. For quicker thawing, use the microwave on defrost mode. After thawing, reheat as mentioned above. Enjoy your meal just like fresh! It takes about 25 to 30 minutes to cook BBQ chicken on a sheet pan. The key is to check the chicken. It should reach an internal temperature of 165°F. This ensures the chicken is safe to eat. The sweet potatoes will also be tender at this time. If you want a crispy finish, you can broil for an extra 2 to 3 minutes. Yes, you can make this dish without BBQ sauce. Try using teriyaki sauce for a sweet taste. You could also use a spicy mustard sauce for a kick. If you prefer a dry rub, mix spices like cumin and chili powder. This will give great flavor without sauce. The options are endless based on what you like. You can serve many tasty sides with BBQ chicken sweet potato wedges. Here are some ideas: - Coleslaw: A crunchy, creamy side adds freshness. - Corn on the cob: Sweet corn pairs well with BBQ flavors. - Green salad: A light salad adds balance to the meal. - Baked beans: Rich and savory, they complement BBQ dishes. For serving ideas, you can present the dish on a large platter. Garnish with fresh parsley for color. This makes the meal look even more inviting. This blog post covered how to make delicious BBQ chicken with sweet potatoes. We explored ingredients like chicken thighs and sweet potatoes, along with spices to enhance flavor. I provided step-by-step instructions for preparing and baking the dish, along with tips to perfect your cooking. Feel free to try variations, such as using different meats or vegetables. Remember, proper storage keeps your leftovers fresh for next time. Enjoy creating this tasty meal, and don’t be afraid to experiment with flavors! Your next dinner will impress everyone.

BBQ Chicken Sweet Potato Wedge Sheet Pan

Indulge in a delicious and easy BBQ Chicken Sweet Potato Wedge Sheet Pan meal that everyone will love! This one-pan wonder features juicy chicken thighs, tender sweet potato wedges, and vibrant veggies, all coated in your favorite BBQ sauce. Perfect for busy weeknights, it’s quick to prepare and packed with flavor. Ready to impress your family? Click through now to uncover the full recipe and make dinner a breeze!
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Ingredients
  

4 chicken thighs (boneless, skinless)

2 large sweet potatoes, cut into wedges

1 red bell pepper, sliced

1 yellow onion, sliced

1 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the sweet potato wedges, sliced red bell pepper, and yellow onion. Drizzle with olive oil, and season with garlic powder, paprika, salt, and pepper. Toss to coat evenly.

      Spread the sweet potato and vegetable mixture in a single layer on a large sheet pan.

        In the same bowl, coat the chicken thighs with BBQ sauce, ensuring they are completely covered.

          Nestle the BBQ coated chicken thighs in the center of the sheet pan amongst the veggies.

            Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.

              If desired, turn on the broiler for an additional 2-3 minutes at the end to achieve a nice char on the chicken and caramelize the veggies.

                Remove from the oven and allow to rest for a few minutes.

                  Garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4