Sheet-Pan BBQ Chicken & Sweet Potatoes

$- 4 bone-in chicken thighs, skin-on - 2 large sweet potatoes, peeled and cubed - 1 red bell pepper, sliced - 1 small red onion, cut into wedges - ⅓ cup BBQ sauce - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key. The chicken thighs give a rich taste. Sweet potatoes add a touch of sweetness and texture. The red bell pepper and onion brighten the dish with color and flavor. For the sauce, I suggest your favorite BBQ sauce. It should be thick and flavorful. Olive oil helps the veggies roast nicely. Smoked paprika and garlic powder bring depth to the dish. Always season with salt and pepper to enhance the taste. Lastly, fresh parsley makes a great garnish that adds a pop of color. These simple ingredients combine to create a dish that’s both easy and tasty. - Preheat oven to 425°F (220°C). - Line a large sheet pan with foil or parchment paper. - Combine sweet potatoes, bell pepper, and onion in a bowl. - Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and pepper. Toss well until the veggies are coated. - Take the chicken thighs and season them with salt and pepper. - Brush BBQ sauce generously on each thigh, covering all sides. - Place the chicken on the sheet pan, next to the veggies. - Bake for 35-40 minutes. - Check if the chicken is cooked through. The internal temperature should reach 165°F (75°C). - For crispy skin, broil on high for 2-3 minutes. Keep an eye on it so it doesn’t burn. To choose the best BBQ sauce, look for one with balanced sweetness and tang. A good sauce enhances the flavor without overpowering it. I love using a sauce with a hint of smokiness. This adds depth to the dish. For seasonings, smoked paprika and garlic powder work wonders. They bring a warm and savory taste to the chicken and veggies. Check chicken doneness by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear. To get crispy skin, broil the chicken for a few minutes after baking. Keep a close watch to avoid burning. Prep ingredients in advance to save time. You can peel and cube sweet potatoes the night before. Store them in water to keep them fresh. Using pre-cut vegetables also saves time. Many stores offer pre-sliced bell peppers and onions, so grab those for quick meals. {{image_2}} You can change the protein in this dish easily. Try using chicken breast or drumsticks if you prefer. They cook well and still taste great with BBQ sauce. For a vegetarian option, choose tofu or tempeh. Both soak up flavors well and add a nice texture. Just remember to press tofu to remove extra water before cooking. Feel free to get creative with your veggies! You can use seasonal choices like zucchini, asparagus, or carrots. These options add color and flavor to your meal. If you have bell peppers or onions at home, they work perfectly too. Mixing different vegetables gives your dish a unique twist. You can change the veggies based on what you find fresh at the market. To spice things up, think about adding herbs or spices. Try fresh rosemary, thyme, or even a pinch of cayenne for heat. You can also swap out the BBQ sauce. Use a teriyaki glaze or a honey mustard sauce for a different taste. These simple changes can make your meal feel new and exciting with every bite. To keep your sheet-pan BBQ chicken and sweet potatoes fresh, let them cool first. Place leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Store them in the fridge for up to four days. Use glass containers for easy reheating and to avoid odors from other foods. You can reheat leftovers easily. The oven is best for maintaining texture. Preheat your oven to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Heat for about 15-20 minutes, or until warmed through. If you prefer the microwave, use a microwave-safe dish. Heat in short bursts of one minute, checking frequently. This helps keep the chicken juicy and the sweet potatoes tender. Freezing is a great way to enjoy this dish later. To freeze, let the meal cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn. You can store it in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Cooking sheet pan BBQ chicken takes about 35 to 40 minutes. The time can change due to factors like oven type, chicken size, and how you cut the sweet potatoes. Always check the chicken's internal temperature, which should reach 165°F (75°C). This ensures it is safe and fully cooked. Yes, you can use boneless chicken. Boneless thighs or breasts will work well. They may cook faster, so check them a bit earlier. You can still use the same BBQ sauce and seasonings for great flavor. You can serve this dish with many sides. Here are some great ideas: - Steamed broccoli - A fresh garden salad - Corn on the cob - Garlic bread - Quinoa or rice These sides will complement the sweet and smoky flavors of the chicken and sweet potatoes. Enjoy your meal! This sheet pan BBQ chicken recipe makes dinner easy and tasty. We covered key ingredients like chicken thighs, sweet potatoes, and bell peppers. Seasoning is simple with BBQ sauce and spices. Cooking tips help you achieve crispy skin and perfect doneness. Remember, you can switch up ingredients to match your taste. Making this meal lets you enjoy quick prep and easy cleanup. Try it tonight and impress your family!$

Sheet-Pan BBQ Chicken & Sweet Potatoes

A delicious and easy sheet-pan meal featuring BBQ chicken thighs and sweet potatoes, perfect for a weeknight dinner.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

4 thighs bone-in chicken, skin-on
2 large sweet potatoes, peeled and cubed
1 each red bell pepper, sliced
1 small red onion, cut into wedges
0.33 cup BBQ sauce
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper for easier cleanup.
In a large mixing bowl, combine the cubed sweet potatoes, red bell pepper slices, and red onion wedges. Drizzle with olive oil, and season with smoked paprika, garlic powder, salt, and pepper. Toss to combine until the vegetables are evenly coated.
Arrange the seasoned vegetables on one side of the prepared sheet pan.
In the same mixing bowl, season the chicken thighs with salt and pepper, making sure to rub it into the skin. Brush the BBQ sauce generously over the top and sides of each chicken thigh.
Place the chicken thighs, skin side up, on the empty side of the sheet pan, next to the vegetables.
Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the sweet potatoes are fork-tender. If you desire a crispy skin on the chicken, broil on high for an additional 2-3 minutes, keeping a close watch.
Once done, remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley for a pop of color.

Notes

For extra crispy skin, broil the chicken for a few minutes at the end.

Keyword BBQ, chicken, sheet pan, sweet potatoes