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- 4 boneless, skinless chicken thighs - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 red bell pepper, sliced - 1 yellow onion, sliced - 1 cup BBQ sauce (your favorite brand or homemade) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley for garnish When I make this dish, I love how all the flavors mix together. The chicken thighs are juicy and tender. Sweet potatoes add a nice sweetness and texture. The bell pepper and onion bring a pop of color and crunch. For the sauce, I recommend using your favorite BBQ sauce. This adds a rich, smoky flavor. Olive oil helps the veggies roast nicely. The smoked paprika and garlic powder give an extra kick. Don’t forget salt and pepper for seasoning! Finally, fresh parsley makes everything look nice. It adds a bright touch before serving. This is all you need for a delicious meal that’s easy to prepare. First, preheat your oven to 400°F (200°C). This heat will help cook the chicken and sweet potatoes evenly. Next, grab a large mixing bowl. In this bowl, combine the diced sweet potatoes, sliced red bell pepper, and sliced yellow onion. These veggies will add color and taste to your meal. Now, drizzle two tablespoons of olive oil over the veggies. This oil helps to crisp the sweet potatoes and makes them tasty. Sprinkle one teaspoon of smoked paprika, one teaspoon of garlic powder, salt, and pepper on top. Toss the vegetables well, ensuring they are coated evenly. Next, take the four chicken thighs and place them in the same bowl. Pour half of the cup of BBQ sauce over the chicken. Use your hands or a brush to coat the chicken well. This will make it flavorful and sticky. Spread the vegetable mixture evenly on a large sheet pan. Make sure there’s space between the pieces so they roast well. Then, place the chicken thighs on the sheet pan, nestled among the veggies. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the pan from the oven. Brush the chicken with the remaining BBQ sauce. Return the pan to the oven and bake for an additional 10-15 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the sweet potatoes should be tender and slightly caramelized. Once cooked, take it out and let it rest for a few minutes. Garnish with fresh parsley before serving. Enjoy your easy and tasty meal! To ensure even cooking, cut your sweet potatoes into uniform 1-inch cubes. This helps them cook at the same rate as the chicken. Spread your veggies out on the sheet pan. Avoid crowding them, as this can lead to steaming instead of roasting. To check for doneness, use a meat thermometer. Chicken should reach 165°F. The sweet potatoes should be tender and lightly caramelized. You can test a piece with a fork. If it’s soft, it’s done! To enhance the BBQ flavor, mix in a bit of honey or brown sugar with your sauce. This adds a nice sweetness. You can also try adding a dash of cayenne pepper for heat. If you want to switch things up, consider using smoked salt instead of regular salt. For alternative spices, consider adding chili powder, cumin, or even a pinch of cinnamon. Each spice gives a unique twist. Experiment and find your favorite flavor! Serving directly from the pan can make your meal feel rustic and fun. It also keeps cleanup easy! Use a large spoon to serve the chicken and veggies straight from the pan. If you want a more formal look, plate individual servings. Make sure to include both chicken and a mix of the roasted veggies. A sprinkle of fresh parsley adds a nice pop of green color and freshness. {{image_2}} You can easily switch out the chicken thighs for other proteins. Chicken breasts work well if you want leaner meat. If you prefer a plant-based option, try using tofu. It absorbs flavors nicely and adds a great texture. When it comes to vegetables, feel free to mix and match. Zucchini and carrots are lovely choices. They roast well and add color to your dish. You can also use broccoli or green beans for a different twist. If you want to make your own BBQ sauce, here’s a simple recipe: - 1 cup ketchup - 1/4 cup apple cider vinegar - 2 tablespoons brown sugar - 1 tablespoon Worcestershire sauce - 1 teaspoon smoked paprika - Salt and pepper to taste Mix these ingredients in a bowl and adjust the flavors as needed. If you prefer store-bought sauces, look for brands that use natural ingredients. Some popular options include Annie’s Organic or Sweet Baby Ray's. They both offer great flavor without too many additives. While the sheet pan method is easy, you can also grill the chicken. Grilling adds a smoky flavor that many love. Just marinate the chicken in BBQ sauce and grill until cooked through. For a slow cooker option, place the chicken and veggies in the pot. Pour the BBQ sauce over them and cook on low for 6-8 hours. This method makes the chicken very tender and juicy. Plus, you’ll fill your kitchen with a wonderful aroma. After you finish cooking, let the meal cool down. Cooling helps keep the food safe. I recommend leaving it out for about 30 minutes. Once cool, store it in airtight containers. This keeps the flavors fresh. Make sure to use the containers within 3 to 4 days. When you're ready to eat again, there are good ways to reheat. The oven works best for even heating. Preheat it to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Heat for about 15 to 20 minutes. Check that the chicken is hot all the way through. You can also use a microwave for quick reheating. Just cover the food to keep it moist. If you want to save some for later, freezing is a great option. Let the dish cool completely first. Then, place portions in freezer-safe bags or containers. Press out any air to avoid freezer burn. When you want to enjoy it again, thaw in the fridge overnight. Reheat the portions in the oven or microwave until hot. Cooking sheet pan BBQ chicken takes about 50 minutes total. Here’s how it breaks down: - Prep Time: 15 minutes to get all your ingredients ready. - First Bake: 20 minutes to cook the chicken and veggies. - Second Bake: 10-15 minutes to finish cooking with the BBQ sauce. Yes, you can use bone-in chicken. However, cooking times will differ. Bone-in chicken takes longer to cook than boneless. Make sure to check that the chicken reaches 165°F for safety. Also, bone-in chicken may add more flavor. Here are some great side dishes to enjoy with your BBQ chicken: - Coleslaw: Its crunch complements the chicken well. - Corn on the cob: Sweet corn pairs nicely with BBQ flavors. - Green salad: A fresh salad adds a light touch. - Baked beans: They bring a sweet and savory taste to the meal. Try one or more of these sides for a complete meal! In this post, we explored a delicious sheet pan BBQ chicken recipe. We covered the key ingredients, steps to prepare the dish, and shared helpful tips. I also provided variations to suit your taste and guidance on storing leftovers. Making BBQ chicken at home is easier than you think. With the right tips, you can enjoy a flavorful meal any night. The secret lies in quality ingredients and simple techniques. Use this recipe to create tasty family dinners with ease. Enjoy your cooking journey!

Sheet Pan BBQ Chicken Sweet Potatoes

Satisfy your cravings with this delicious Sheet Pan BBQ Chicken & Sweet Potatoes recipe! It's a simple and flavorful meal that combines tender chicken thighs with sweet, roasted veggies, all coated in your favorite BBQ sauce. Perfect for busy weeknights, this one-pan dish is easy to make and clean up. Click through to discover the full recipe and enjoy a hearty dinner that everyone will love!
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Ingredients
  

4 boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 red bell pepper, sliced

1 yellow onion, sliced

1 cup BBQ sauce (your favorite brand or homemade)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the diced sweet potatoes, sliced bell pepper, and sliced onion.

      Drizzle olive oil over the vegetables and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to ensure that the veggies are evenly coated.

        Spread the vegetable mixture evenly on a large sheet pan.

          In the same bowl, add the chicken thighs and pour half of the BBQ sauce over them. Use your hands or a brush to coat the chicken well.

            Place the chicken thighs on the sheet pan, nestled among the vegetables.

              Bake in the preheated oven for 20 minutes.

                Remove the pan from the oven, brush the chicken with the remaining BBQ sauce, and return it to the oven.

                  Bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the sweet potatoes are tender and lightly caramelized.

                    Once cooked, remove from the oven and let it rest for a few minutes.

                      Garnish with fresh parsley before serving.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                          - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or plate individual portions, making sure to include both chicken and a medley of the roasted vegetables. A sprinkle of fresh parsley adds a pop of color.