Sheet pan dinners are my weeknight lifesavers, and this Sheet Pan Barbecue Chicken Thighs recipe is no exception.
Juicy, crispy-skinned chicken roasted alongside tender potatoes, crisp-tender green beans and sweet corn makes for a flavorful, fuss-free meal that comes together in under an hour.
Serve this Sheet Pan Barbecue Chicken Thighs recipe with extra BBQ sauce on the side and a quick side salad or coleslaw.
For more easy sheet pan inspiration like this sheet pan barbecue chicken thighs recipe, try my Greek Sheet Pan Chicken recipe, this Sheet Pan Maple Salmon and my Sheet Pan Chicken Fajitas.
Ingredients
Gather your ingredients to get prepping:
- Bone-in, skin on chicken thighs: Stay juicy and flavorful during roasting; the skin crisps up nicely for extra texture.
- Baby potatoes: Roast quickly and absorb the seasonings, adding hearty substance to the sheet pan meal.
- Green beans: Add a fresh, crisp-tender element that balances the richness of the chicken.
- Mini corn on the cob: Sweet, tender bites that roast beautifully alongside the chicken and vegetables.
- BBQ sauce: Brings smoky, tangy and slightly sweet flavor that coats the chicken and veggies.
- Olive oil: Helps everything roast evenly and promotes crispy, golden edges.
- Garlic powder: Adds savory depth without overpowering other flavors.
- Paprika: Gives subtle smokiness and a warm, rich color to the chicken and potatoes.
- Chopped fresh parsley (optional): Brightens the dish with color and a fresh, herbal note.
See recipe card for quantities.
Instructions
Whip up this super simple Sheet Pan Barbecue Chicken Thighs recipe with this steps:
- Step 1: Place the baby potatoes on a prepared pan.
- Step 2: Toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper; spread on one side of the pan.
- Step 3: Add the beans, corn and chicken to the sheet pan. Drizzle with olive oil and season.
- Step 4: Place chicken thighs in the center, season with salt, pepper, and paprika, and brush both sides with BBQ sauce.
- Step 5: Bake 30-35 minutes, until chicken reaches 165°F, skin is golden, potatoes are tender, and corn is lightly roasted.
Hint: Use a sheet pan to cook all the elements in one pan. I really like this Carbon Steel Sheet Pan.
Substitutions
Grab these ingredient swaps if you need to play around with this Sheet Pan Barbecue Chicken Thighs recipe:
- Chicken thighs: Substitute with boneless skinless thighs, drumsticks or chicken breasts (adjust cooking time as needed).
- Baby potatoes: Use fingerling potatoes, red potatoes or sweet potatoes.
- Green beans: Swap with asparagus, zucchini or broccoli florets.
Variations
You can absolutely make a couple of versions of these Sheet Pan Barbecue Chicken Thighs:
- Honey garlic: Brush the chicken with a mix of honey and garlic instead of BBQ sauce.
- Make it more Mediterranean: Season the chicken with lemon, oregano and olive oil, and swap green beans for bell peppers and cherry tomatoes.
- Spicy: Add smoked paprika, cayenne and chili powder to the seasoning, and serve with roasted sweet potatoes.
Equipment
You'll need a sheet pan. I recommend one that can hold its heat well.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in the oven or microwave, and add a little water or extra BBQ sauce to keep the chicken and vegetables moist.
Top tip
For extra crispy chicken skin, pat the thighs dry with paper towels before seasoning and baking.
FAQ
Yes! Prep the chicken and vegetables on the sheet pan, cover and refrigerate for up to 24 hours before baking.
Yes. Boneless thighs or breasts will cook faster; check for doneness at 25-28 minutes and avoid overbaking.
Yes. You can substitute with broccoli, asparagus, or sliced bell peppers. Watch cook time for more delicate vegetables.
Related
Looking for other recipes like this? Try these:
Sheet Pan Barbecue Chicken Thighs
Ingredients
- 6 bone in skin on chicken thighs
- 12 ounces green beans trimmed
- 1½ pounds baby potatoes halved
- 12 ounces green beans trimmed
- 3 mini corn on the cob or 3 small ears of corn, halved if needed
- ¾ cup BBQ sauce homemade or store-bought
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Place the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.
- Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.
- Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.
- Bake for 30 to 35 minutes, or until the chicken reaches 165°F internal temperature and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
- For extra caramelization, broil (just the chicken) for 2 to 3 minutes at the end of cooking.
- Garnish with chopped parsley before serving, if desired.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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