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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
