Chicken
Sheet Pan BBQ Chicken
Bone-in chicken thighs roasted with potatoes and green beans, glazed in smoky barbecue sauce.
- Prep
- 15 mins
- Cook
- 45 mins
- Total
- 1 hr
- Serves
- 4
- Level
- Easy
One pan, bone-in thighs and crisp-edged potatoes, with barbecue sauce brushed on near the end so it caramelizes without burning. Pour a portion of sauce into a small bowl for brushing and keep the rest clean for serving.
Ingredients
Serves 4
Directions
- Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt and spread on a large rimmed baking sheet.
- Pat the thighs dry and rub with the remaining oil, salt, paprika, garlic powder and pepper. Place skin-side up among the potatoes.
- Roast 25 minutes. Toss the green beans with a little oil and add to the pan.
- Pour 1/4 cup barbecue sauce into a small bowl for brushing. Brush the chicken, roast 10 minutes, then brush again and roast 5 to 10 minutes until the skin is glossy and a thermometer reads 165°F (74°C) in the thickest part, away from bone.
- Throw away any sauce left in the brushing bowl. Rest the chicken 5 minutes and serve with the clean sauce on the side.
Tips and make-ahead notes
- Never dip the brush back into the main sauce bottle.
- Use drumsticks if you prefer; the time is similar.
- Leftovers keep 4 days.
Nutrition per serving
- Calories
- 610
- Carbohydrates
- 36g
- Protein
- 37g
- Fat
- 34g
- Fiber
- 4g
- Sodium
- 920mg
Estimated. Values change with brands, portion sizes and substitutions.
