Sheet Pan BBQ Chicken Thighs with Baby Potatoes, Green Beans, and Corn
Juicy BBQ chicken thighs roasted with baby potatoes, green beans, and corn—all on one sheet pan! A quick, flavorful, and family-friendly dinner.
Servings: 4
Ingredients
- 6 chicken thighs skin-on - bone-in
- 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 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Fine salt
- ½ teaspoon Black pepper
- chopped fresh parsley Optional garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup. Arrange the halved baby potatoes on one-third of the pan, drizzle with 1 tablespoon of olive oil, season with garlic powder, salt, and pepper, then toss to coat evenly.
- Arrange the chicken thighs across the top half of the sheet pan, season with salt, pepper, and paprika, then 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.
Notes
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Reheat in the oven at 350°F until warmed through, or use a microwave.
Reheat: Reheat in the oven at 350°F until warmed through, or use a microwave.