One-Pan Weeknight BBQ Dinner (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 bone-in, skin-on chicken thighs (you can use breasts if you like)
02 -
1 tablespoon olive oil
03 -
1 tablespoon garlic powder
04 -
1 tablespoon onion powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon dried oregano
07 -
Salt and pepper to taste
08 -
1 cup BBQ sauce (check label for halal-friendly options)
→ Vegetables & Garnish
09 -
2 cups baby potatoes, cut in half
10 -
1 cup carrots, sliced into rounds
11 -
1 red bell pepper, cut into strips
12 -
1 yellow bell pepper, cut into strips
13 -
1 tablespoon fresh chopped parsley
14 -
Lemon wedges for serving (optional but adds a nice zing!)
# Instructions:
01 -
Crank your oven to 400°F (200°C). Line a big sheet pan with some parchment paper or foil - trust me, future you will thank present you when cleanup time comes around!
02 -
Pat those chicken thighs dry with paper towels (this helps the skin get nice and crispy). Drizzle with olive oil and rub them all over with the garlic powder, onion powder, smoked paprika, oregano, salt and pepper. Let them hang out for a few minutes while you deal with the veggies.
03 -
Cut your baby potatoes in half, slice those carrots, and cut the bell peppers into strips. Throw them all in a bowl, drizzle with a little olive oil, sprinkle with salt and pepper, and give everything a good toss until all the veggies are coated.
04 -
Place your seasoned chicken thighs in the middle of the sheet pan. Scatter all those prepped veggies around the chicken. Give everything some breathing room - if stuff is too crowded, it'll steam instead of roast (and nobody wants soggy veggies).
05 -
Brush a generous amount of BBQ sauce all over the chicken. Get it in all the nooks and crannies. If you're a BBQ fanatic like me, go ahead and drizzle a little over some of the veggies too for extra flavor.
06 -
Slide that sheet pan into your hot oven and let it roast for about 30-35 minutes. You're looking for chicken that reads 165°F on a meat thermometer with skin that's gotten all golden and crispy. Keep an eye on those veggies - if they're cooking faster than the chicken, just scoop them out early.
07 -
When everything's done, pull the pan out and let the chicken rest for 5-10 minutes. This is super important - it keeps all those juices inside the meat instead of running all over your plate. Sprinkle the fresh parsley over the top, add a squeeze of lemon if you're using it, and dig in!
# Notes:
01 -
This is the ultimate weeknight dinner - everything cooks on one pan, so there's minimal cleanup!
02 -
If you're using chicken breasts instead of thighs, start checking for doneness a bit earlier - they tend to cook faster and can dry out.
03 -
Feel free to switch up the veggies based on what's in your fridge. Sweet potatoes, Brussels sprouts, and zucchini all work great here.
04 -
The leftovers make an awesome lunch the next day, either cold or reheated.