BBQ Chicken Sheet Pan Meal Recipe

If you’re on the lookout for a dinner that’s as easy as it is delicious, the BBQ Chicken Sheet Pan Meal Recipe is about to become your new go-to. I absolutely love how everything cooks together on one pan – chicken juicy and flavorful, veggies roasted to perfection with a hint of smoky-sweet barbecue sauce that brings the whole dish to life. It s a great weeknight meal when you want minimal fuss but maximum taste.

When I first tried this BBQ Chicken Sheet Pan Meal Recipe, I was blown away by how little effort it takes, yet it feeds the whole family without endless cleanup. You ll find that it s perfect for busy nights, potlucks, or even casual weekend dinners when you want something comforting without spending hours in the kitchen. Trust me, once you try this, you ll want to keep the ingredients on hand for those what s for dinner? moments.

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Ingredients You’ll Need

The ingredients for this BBQ Chicken Sheet Pan Meal Recipe are simple and straightforward – quality chicken, fresh veggies, and classic seasonings that come together beautifully. Picking fresh baby potatoes and ripe corn really elevates the dish, and a good-quality barbecue sauce makes all the difference.

• Boneless skinless chicken breasts: Pounding them to an even thickness helps them cook uniformly and stay juicy.
• Kosher salt: A coarse salt that seasons the chicken and veggies perfectly without overdoing it.
• Black pepper: Freshly ground is best here for a little bite and warmth.
• Barbecue sauce: Choose your favorite brand or homemade version – half for brushing on the chicken and half for basting at the end.
• Baby potatoes: Halved lengthwise so they roast quickly and get crispy edges.
• Red onion: Sliced into half-moons for a sweet and savory contrast.
• Zucchini: Also sliced thinly to roast evenly and absorb flavor.
• Fresh corn on the cob: Cut into manageable chunks – roasting brings out its natural sweetness.
• Extra virgin olive oil: Coats the veggies for roasting and adds richness.
• Garlic powder, onion powder, paprika: These spices add depth and a little smokiness to the veggies.
• Fresh parsley: Chopped and sprinkled on top to brighten the finished dish.

Variations

One of my favorite things about this BBQ Chicken Sheet Pan Meal Recipe is how easy it is to tweak. Feel free to substitute whatever vegetables you have on hand or switch up the seasonings to fit your mood and pantry.

• Swap the veggies: I’ve tried this with bell peppers, carrots, or even Brussels sprouts – they all add their own lovely spin.
• Make it spicy: Adding a pinch of cayenne or smoked chipotle powder to the barbecue sauce kicked the flavor up a notch for me and my spice-loving family.
• Make it lighter: Use a low-sugar barbecue sauce or even a dry rub instead if you want less sweetness.
• Vegetarian twist: Swap the chicken for hearty portobello mushrooms or tofu, and follow similar cooking times.

How to Make BBQ Chicken Sheet Pan Meal Recipe

Step 1: Prep Your Oven and Chicken

First, preheat your oven to 400°F and line a large baking sheet with parchment paper. This ensures easy clean-up and keeps things from sticking. Next, pat the chicken breasts dry with paper towels – this step is crucial because drying the surface helps the barbecue sauce stick better and creates a nice glaze during baking. Then, season both sides evenly with kosher salt and freshly ground black pepper.

Step 2: Coat the Chicken with BBQ Sauce

Brush half of your barbecue sauce evenly over all sides of the chicken breasts. I like to use a silicone brush for this because it spreads the sauce nicely without making a mess. Then, arrange the chicken on the baking sheet, leaving about two inches between pieces so they roast evenly and don t steam.

Step 3: Toss and Arrange the Veggies

In a large bowl, toss your baby potatoes, sliced red onion, zucchini, and corn with olive oil, salt, garlic powder, onion powder, and paprika. Make sure each piece is nicely coated – this helps the veggies caramelize beautifully in the oven. Spread the veggies in a single layer around the chicken on the baking sheet, giving everything room to roast rather than steam.

Step 4: Bake and Baste

Bake the pan for about 50 minutes. Cooking times may vary depending on the size of your chicken breasts, so keep an eye on things. Halfway through, you can check if the potatoes are getting tender. Once 50 minutes are up, carefully remove the pan and brush the remaining barbecue sauce over the chicken breasts to amp up that smoky-sweet flavor.

Step 5: Finish Baking and Garnish

Pop the pan back in the oven for an additional 5 minutes to let the glaze set and the chicken reach an internal temperature of 165°F. The potatoes should be fork-tender and the veggies nicely roasted. Once done, sprinkle with freshly chopped parsley for a fresh, bright finish before serving.

How to Serve BBQ Chicken Sheet Pan Meal Recipe

Garnishes

I love adding a sprinkle of fresh chopped parsley before serving because it adds a pop of color and a subtle fresh note that balances the smoky flavors. Sometimes I also toss on a squeeze of fresh lemon juice for a little brightness, especially if the barbecue sauce is on the sweeter side.

Side Dishes

This meal packs plenty of veggies and carbs already, but I like to serve it alongside a crisp green salad or coleslaw for crunch and tang. On summer days, some crusty bread with butter makes a fantastic addition to soak up any extra sauce.

Creative Ways to Present

For a special occasion, I sometimes serve the chicken sliced thinly over a bed of quinoa or rice, then spoon the roasted veggies and corn around it beautifully on large platters. It s foolproof but looks so inviting when you add the garnish and a final drizzle of extra barbecue sauce right at the table.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store everything in airtight containers in the fridge. The chicken and veggies keep well for up to 3 days – perfect for a quick lunch or dinner the next day.

Freezing

While I prefer fresh, I ve frozen this meal when planning ahead. Wrap portions tightly in foil or freezer-safe bags and label them. When thawed, the texture of the potatoes changes a bit, but the chicken remains tasty.

Reheating

To reheat, I pop leftovers into the oven at 350°F for about 15-20 minutes to help keep the chicken juicy and the veggies crisp. Avoid microwaving if you can – I find the oven preserves the texture much better.

FAQs

Final Thoughts

Honestly, this BBQ Chicken Sheet Pan Meal Recipe is one of those magic meals that makes weeknights feel special without any stress. It s cozy, flavorful, and practical – everything I look for in a dinner. I hope you enjoy making and sharing it as much as my family and I do; once you try it, I bet it ll become a staple in your kitchen too.

BBQ Chicken Sheet Pan Meal Recipe

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• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking
• Cuisine: American

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Description

This BBQ Chicken Sheet Pan Meal is a delightful all-in-one dinner featuring tender, boneless skinless chicken breasts brushed with tangy barbecue sauce and surrounded by a colorful medley of roasted baby potatoes, red onions, zucchini, and fresh corn. Baked together on a single sheet pan for easy cleanup, this recipe delivers smoky, savory flavors with minimal effort, making it perfect for a weeknight meal or casual gathering.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts, about 2 pounds, pounded to an even thickness
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup (140 g) barbecue sauce, divided

Vegetables

• 1 pound baby potatoes, halved lengthwise
• 1 large red onion, cut in half, then sliced about 1/4-inch thick (half-moons)
• 1 medium zucchini, cut in half lengthwise, then sliced about 1/4 inch thick (half-moons)
• 4 ears corn, husked and cut into 2-inch sections
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Parsley, chopped for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
2. Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season them evenly with kosher salt and black pepper to enhance their natural flavor.
3. Apply Barbecue Sauce: Brush half of the barbecue sauce over all sides of the chicken breasts, ensuring an even coat. Save the remaining barbecue sauce for basting later. Place the chicken breasts on the lined baking sheet, spaced about 2 inches apart to allow even cooking.
4. Prepare Vegetables: In a large mixing bowl, combine the halved baby potatoes, sliced red onion, sliced zucchini, and corn sections. Add the olive oil, kosher salt, garlic powder, onion powder, and paprika. Toss everything thoroughly to evenly coat the vegetables with seasoning and oil.
5. Arrange Vegetables on Sheet Pan: Spread the seasoned vegetables in a single layer around the chicken breasts on the baking sheet, ensuring they have enough space to roast properly.
6. Bake Together: Place the baking sheet in the oven and bake for 50 minutes. Cooking times can vary depending on the thickness of the chicken breasts, so monitor for doneness.
7. Baste Chicken: Remove the pan from the oven carefully. Using a brush, apply the remaining barbecue sauce over the chicken breasts to add an extra layer of flavor and moisture.
8. Final Bake: Return the baking sheet to the oven and bake for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork tender.
9. Garnish and Serve: Once done, remove from oven and sprinkle chopped parsley over the chicken and vegetables for a fresh, colorful finish. Serve hot and enjoy your effortless, flavorful sheet pan meal.

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Notes

• Ensure chicken breasts are pounded to an even thickness for uniform cooking.
• Adjust baking time based on the size and thickness of the chicken breasts.
• You can substitute barbecue sauce with your favorite brand or homemade version for different flavor profiles.
• Feel free to swap in other vegetables like bell peppers or carrots depending on preference or seasonality.
• Check internal temperature of chicken with a meat thermometer to ensure food safety.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

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Nutrition

• Serving Size: 1 serving (1 chicken breast with vegetables)
• Calories: 450
• Sugar: 9g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 46g
• Cholesterol: 110mg