Simple and Delicious Sheet-Pan BBQ Chicken and Veggies
Looking for a quick, tasty dinner option that’s both satisfying and easy to clean up? This Sheet-Pan BBQ Chicken and Veggies recipe ticks all the boxes. Tender chicken coated in sweet and smoky BBQ sauce marries perfectly with roasted vegetables, creating a meal that’s bursting with flavor and color. Plus, it’s all cooked on one pan, meaning less time scrubbing dishes and more time enjoying the deliciousness!
Why You’ll Love This Recipe
- Easy cleanup: One pan is all it takes to roast everything to perfection.
- Simple prep: Minimal chopping and a few pantry staples make this recipe stress-free.
- Customizable: You can mix and match veggies or experiment with different marinades to suit your taste.
- Perfect balance: The combination of tangy BBQ chicken and caramelized vegetables brings sweet, savory, and smoky flavors together in every bite.
Ingredients
To serve 4, here’s what you’ll need:
- 4 boneless, skinless chicken breasts (or thighs for juicier options)
- 1/2 cup BBQ sauce (store-bought or homemade)
- 2 bell peppers (any color), sliced
- 1 red onion, cut into wedges
- 1 medium zucchini, sliced into rounds
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Optional serving suggestions:
- Cornbread for a southern-inspired touch
- Steamed rice for a hearty side
Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Season the vegetables
Spread the bell peppers, onion wedges, and zucchini slices onto the pan. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat them evenly.
3. Prepare the chicken
Nestle the chicken breasts (or thighs) among the veggies. Brush each piece generously with BBQ sauce, making sure every inch is coated for maximum flavor.
4. Bake to perfection
Bake everything for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with nicely caramelized edges. For an added touch, broil for the last 2–3 minutes to give the chicken and veggies some extra char.
5. Serve and enjoy
Garnish with chopped parsley for a pop of color and freshness. Serve straight from the sheet pan for a rustic, family-style meal. Pair with cornbread or rice to soak up all the BBQ goodness.
Tips for Customization
- Switch up the vegetables: Swap in your favorites like broccoli, sweet potatoes, green beans, or mushrooms.
- Experiment with sauces: Not a fan of BBQ sauce? Try honey mustard, teriyaki, or even a zesty buffalo marinade.
- Add some cheese: A sprinkle of shredded cheddar or crumbled feta in the last few minutes of baking takes this dish to a whole new level.
- Kick up the heat: If you enjoy a little spice, stir a dash of hot sauce or chili flakes into the BBQ sauce before brushing it on the chicken.
- Make it a complete meal: For a well-rounded dish, toss some cubed potatoes or halved baby potatoes onto the sheet pan with the veggies.
Why This Meal Works
Sheet-pan dinners are a lifesaver on busy weeknights. They’re quick to prep, use minimal kitchen tools, and offer the satisfaction of a freshly cooked, homemade meal. The combination of caramelized veggies and saucy BBQ chicken creates a symphony of textures and flavors. Plus, it’s a versatile recipe that you can adjust to your cravings or the ingredients you have on hand.
Best of all? You’ll only have one pan to wash afterward. A win for your taste buds and your schedule!
Try this Sheet-Pan BBQ Chicken and Veggies tonight, and watch it become a regular in your dinner rotation. With its ease, flavor, and endless customizations, it’s the perfect recipe for any occasion.
