BBQ Chicken Sheet Pan Meal Recipe
This BBQ Chicken Sheet Pan Meal is a perfectly balanced one-pan dinner featuring tender boneless chicken breasts coated in smoky barbecue sauce and roasted alongside a medley of seasoned baby potatoes, red onion, zucchini, and sweet corn. Easy to prepare and full of vibrant flavors, this sheet pan recipe is ideal for a hassle-free weeknight dinner or a weekend family meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
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, like half-moons
- 1 medium zucchini, cut in half lengthwise, and then sliced about 1/4 inch thick, like half-moons
- 4 ears corn, husked and carefully 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 (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Apply Barbecue Sauce: Brush half of the barbecue sauce evenly onto all sides of the chicken breasts and set aside the remaining sauce for later use. Arrange the chicken breasts on the prepared baking sheet, spacing them about 2 inches apart.
- Prepare Vegetables: In a large mixing bowl, combine halved baby potatoes, sliced red onion, zucchini, corn sections, olive oil, 1 teaspoon kosher salt, garlic powder, onion powder, and paprika. Toss thoroughly to coat all vegetables evenly.
- Arrange Vegetables: Arrange the seasoned vegetables in a single layer around the chicken breasts on the baking sheet, ensuring even spacing for uniform cooking.
- Bake First Phase: Place the baking sheet in the preheated oven and bake for 50 minutes. Cooking times may vary slightly depending on the size of the chicken breasts and your oven.
- Baste with Remaining Sauce: Remove the baking sheet from the oven carefully. Brush the remaining barbecue sauce over the cooked chicken breasts to add extra flavor and moisture.
- Bake Final Phase: 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: Remove from the oven, garnish with freshly chopped parsley, and serve hot for a delicious and complete meal.
Notes
- Ensure chicken breasts are evenly pounded for uniform cooking.
- Adjust baking time slightly if your chicken breasts are larger or smaller than average.
- Feel free to substitute vegetables seasonally or based on preference.
- Use a meat thermometer to guarantee the chicken is fully cooked (165°F internal temperature).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://queenrecipe.com/bbq-chicken-sheet-pan-meal-recipe/
